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Sturgeon a la Cardinal
From Cassell's dictionary of cookery, 1892
Serves 3
Cooking time varies from 45 minutes to 1 hour.
Presented as published in 1892. 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
400Calories
50 gProtein
11 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein50 g
Carbohydrates11 g
Fiber3.1 g
Sugars3.1 g
Total Fat15 g
Saturated Fat3.6 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.5 g
Cholesterol181 mg
Sodium187 mg
Potassium1036 mg
Calcium83 mg
Iron3.5 mg
Magnesium128 mg
Phosphorus672 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D31 mcg
Vitamin C6.6 mg
Vitamin A805 mcg
Vitamin E1.7 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)25 mg
Folate65 mcg
Choline174 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1918. The excerpt below is the record exactly as published.
turgeon (a la Cardinal).— Take about two pounds of sturgeon. Cleanse thoroughly, and skin it. Bind it into shape firmly with. tajDe, 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 glass of vinegar, and as much water as will cover the fish
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