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Stuffed Turbot with Crab a la Gimo
From The Swedish, French, American cook book, 1918
Serves 4
Serve with newbourg sauce as entree for luncheon or dinner.
Presented as published in 1918. 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
51Calories
11 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories51 kcal
Protein11 g
Carbohydrates0 g
Fiber0 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol46 mg
Sodium173 mg
Potassium195 mg
Calcium53 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus135 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C1.8 mg
Vitamin A1.2 mcg
Vitamin B60.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate26 mcg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 116. The excerpt below is the record exactly as published.
Stuffed Turbot with Crab a la Gimo Turbot farci de Crabe, a la Gimo Fillet the turbot; take two pieces and form in shape of a fish; stuff with crab mousse — to one half cup shrimp mousse take two cups crab meat that has been flavored with onion, sherry, pep¬ per, and salt. Stuff the fish; put the other piece of turbot on top; decorate with shrimp mousse around; make a sep¬ aration for the head and decorate on a bias; make an eye of lemon and truffle. Put on a buttered pan with little sherry; cook in oven — covered — -sixteen to eighteen minutes. Arrange on a platter; garnish with crab claws around and parsley, serve with a newbourg sauce, as entree for luncheon or dinner. Turbot a la Europeenne Scrape and clean turbots well. [Fillet and cut in thick square pieces]. Dip in egg, then in bread crumbs, and fry in hot fat; sprinkle with pepper
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