pescatariannut-freeegg-freesoy-free
Sturgeon
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Marie Humphrey, Chicago, IL.
Presented as published in 1912. 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
548Calories
76 gProtein
16 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein76 g
Carbohydrates16 g
Fiber3.4 g
Sugars0.7 g
Total Fat25 g
Saturated Fat4.6 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol289 mg
Sodium1476 mg
Potassium1487 mg
Calcium148 mg
Iron6.3 mg
Magnesium184 mg
Phosphorus998 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D47 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E2.4 mg
Vitamin K21 mcg
Vitamin B61 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)38 mg
Folate83 mcg
Choline258 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 173. The excerpt below is the record exactly as published.
STURGEON — 2 lbs. of sturgeon, 1 pt. of milk, 1 teaspoon of Sialt, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper. Cut the fish into squares of 2 inches; put them into a stewing-pan; cover with 2 qts. of boiling water
Cook this with the app: pantry check, scaling, and the assistant.