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Sturgeon, Blanquette of, with Peas
From Cassell's dictionary of cookery, 1892
Serves 1
Seasoning must be very mild.
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
295Calories
19 gProtein
31 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein19 g
Carbohydrates31 g
Fiber2.1 g
Sugars27 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol387 mg
Sodium158 mg
Potassium298 mg
Calcium69 mg
Iron2.5 mg
Magnesium33 mg
Phosphorus290 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.6 mcg
Vitamin C15 mg
Vitamin A226 mcg
Vitamin E1.2 mg
Vitamin K9.3 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate74 mcg
Choline318 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1920. The excerpt below is the record exactly as published.
Sturgeon, Blanquette of, with Peas. — If you have any sturgeon left that is still very fresh, make a blanquetie with peas, which, not requiring to be highly seasoned, will admit only of fish v/hirh i.s extremely sweet. After liaving simmered the peas as they arc always prepared for the second coursfe, take three spoonfuls of sauce toiu-nee, and reduce it with four spoonfuls of the peas, adding a very small bit of sugar. When your sauce is very thiok, jjut to it a thickening of two yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.