pescatariannut-free
Sturgeon (Broiled)
From Recipes for the million, 1891
Serves 2
Serve with butter of anchovy and soy.
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
262Calories
12 gProtein
39 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein12 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.4 g
Total Fat5.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol101 mg
Sodium438 mg
Potassium176 mg
Calcium114 mg
Iron3.1 mg
Magnesium31 mg
Phosphorus165 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.4 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate71 mcg
Choline88 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 207. The excerpt below is the record exactly as published.
STURGEON (BROILED). — Cut the fish into slices, dip them in egg and bread crumbs, sprinkle with parsley, pepper, and salt, wrap them in white paper, and broil gently on a greased gridiron. Serve with butter of anchovy and soy
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