gluten-freenut-freeegg-freesoy-free
Stuffed and Roast Sturgeon
From Cookery for every household, 1914
Serves 4
Time to cook: 1 to 1.5 hours.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
514Calories
55 gProtein
4 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein55 g
Carbohydrates3.7 g
Fiber0 g
Sugars0.9 g
Total Fat28 g
Saturated Fat7.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.3 g
Cholesterol216 mg
Sodium552 mg
Potassium1018 mg
Calcium50 mg
Iron2.6 mg
Magnesium125 mg
Phosphorus727 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D36 mcg
Vitamin C0 mg
Vitamin A714 mcg
Vitamin E2.1 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B127.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)28 mg
Folate52 mcg
Choline211 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 159. The excerpt below is the record exactly as published.
Stuffed and Roast Sturgeon 3 or 4 lbs. sturgeon. Veal forcemeat. 2 oz. butter or fat. 1 cupful stock. 1 glass sherry. .Lemon juice
Cook this with the app: pantry check, scaling, and the assistant.