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Turbot a la Creme
From Harper's cook book encyclopædia, 1902
Serves 1
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
977Calories
15 gProtein
26 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories977 kcal
Protein15 g
Carbohydrates26 g
Fiber11 g
Sugars4.4 g
Total Fat93 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol620 mg
Sodium145 mg
Potassium464 mg
Calcium326 mg
Iron1.8 mg
Magnesium35 mg
Phosphorus341 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C129 mg
Vitamin A135 mcg
Vitamin E1.3 mg
Vitamin K5.9 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate64 mcg
Choline304 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 150. The excerpt below is the record exactly as published.
Turbot a la Creme. — Take the flesh from the remains of a boiled turbot, free it from bones and skin, and di- vide it into neat pieces; season with a little salt, pepper, and grated nut- meg ; pour on it the grated juice of a lemon, and let it lie for an hour. Sim- mer half a pint of new milk with a strip of lemon rind and a bay-leaf till it is pleasantly flavored. Strain it over the fish, and let it heat gently. Beat the yolks of two eggs, and mix them smoothly with a table-spoonful of flour and half a pint of thick cream
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