Turban of Fish

Name: Turban of Fish
Ingredients: one pound of boiled striped bass or halibut; one cupful of bread crumbs; one-half cupful of thick cream; one-half teaspoonful of salt; one teaspoonful of lemon juice; one teaspoonful of Worcestershire sauce; the beaten whites of four eggs

From High living, 1904

Fill center with green peas.

Presented as published in 1904. 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

1120Calories

42 gProtein

85 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1120 kcal

Protein42 g

Carbohydrates85 g

Fiber4.9 g

Sugars8.1 g

Total Fat66 g

Saturated Fat31 g

Monounsaturated Fat17 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol865 mg

Sodium2334 mg

Potassium649 mg

Calcium388 mg

Iron9 mg

Magnesium78 mg

Phosphorus645 mg

Zinc4.4 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D4 mcg

Vitamin C2.7 mg

Vitamin A320 mcg

Vitamin E2.2 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)7.4 mg

Folate211 mcg

Choline604 mg

Caffeine0 mg

Water236 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 7. The excerpt below is the record exactly as published.

TURBAN OF FISH — Take one pound of boiled striped bass or halibut and rub it through a colander; add one cupful of bread crumbs which have been soaked in milk and drained as dry as possible, one-half cupful of thick cream, one-half teaspoon- ful of salt, one teaspoonful of lemon juice, one teaspoonful of Worcestershire sauce, a pinch of mace and a dash of cayenne. Then fold in the beaten whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.