pescatariannut-freeegg-freesoy-free
Sturgeon au Gratin
From Practical household cookery, 1891
Serves 1
Use leftovers from previous meals.
Presented as published in 1891. 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
507Calories
21 gProtein
56 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein21 g
Carbohydrates56 g
Fiber4.2 g
Sugars7.4 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol67 mg
Sodium999 mg
Potassium554 mg
Calcium381 mg
Iron5.1 mg
Magnesium66 mg
Phosphorus343 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.6 mcg
Vitamin C74 mg
Vitamin A317 mcg
Vitamin E1.3 mg
Vitamin K416 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.7 mg
Folate130 mcg
Choline40 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 82. The excerpt below is the record exactly as published.
STURGEON AU GRATIN. This method of dressing sturgeon should only be resorted to (as in the foregoing gratins) when it happens that a sufficient remnant is left from the previous day's meal. Cut the sturgeon into small scollops ; put into a sautd- pan enough Allemande sauce to moisten the quantity of IJsh left; add some fine herbs, lemon-juice, a little grated nutmeg, and half an ounce of anchovy butter; mix these ingredients well together on the fire; add the scollops of sturgeon, and when nicely hot, dish them up in a gratin dish, pour the sauce over, cover the whole with bread-crumbs and a handful of grated cheese
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