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Sturgeon a la Cardinal
From Harper's cook book encyclopædia, 1902
Serves 2
Boiling time varies from 45 minutes to 1 hour depending on size.
Presented as published in 1902. 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
580Calories
75 gProtein
16 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories580 kcal
Protein75 g
Carbohydrates16 g
Fiber4.6 g
Sugars4.6 g
Total Fat23 g
Saturated Fat5.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.7 g
Cholesterol272 mg
Sodium279 mg
Potassium1552 mg
Calcium119 mg
Iron5.2 mg
Magnesium190 mg
Phosphorus1004 mg
Zinc2.4 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D47 mcg
Vitamin C9.9 mg
Vitamin A1208 mcg
Vitamin E2.5 mg
Vitamin K4.7 mcg
Vitamin B61.1 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)38 mg
Folate97 mcg
Choline261 mg
Caffeine0 mg
Water466 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 147. The excerpt below is the record exactly as published.
Sturgeon a la Cardinal. — Take about 2 lbs. of sturgeon. Cleanse thoroughly. Bind it into shape firm- ly with tape and lay in a saucepan, and with it an onion stuck with four cloves, a little piece of mace, a sliced carrot, a bunch of sweet herbs, a 9 glassful of vinegar, and as much water as will cover the fish
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