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Sturgeon (Roast)
From Recipes for the million, 1891
Serves 2
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
13Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.5 mg
Sodium6.8 mg
Potassium36 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate1.9 mcg
Choline7 mg
Caffeine0 mg
Water9.6 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 (ROAST). — Cut the fish into good slices, without removing the skin ; roast tenderly on a cork-spit, basting frequently with butter. Serve with sorrel and anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.