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Sturgeon, Fresh, Grilled
From Harper's cook book encyclopædia, 1902
Serves 1
Time to grill is about 15 minutes, varying with 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
32Calories
5 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein4.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol18 mg
Sodium16 mg
Potassium85 mg
Calcium3.9 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus63 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate4.5 mcg
Choline17 mg
Caffeine0 mg
Water23 g
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, Fresh, Grilled. — Cut the sturgeon into slices an inch thick. Dry these and dip them into egg and seasoned bread-crumbs, and fasten them in papers saturated with butter, or simply brush them over with salad oil and sprinkle salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.