pescatariannut-freeegg-freesoy-free
Turbot à la Crème
From Modern cookery, in all its branches, 1884
Serves 2
The white skin of the fish is not usually added to this dish.
Presented as published in 1884. 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
52Calories
2 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein1.8 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat4.7 g
Saturated Fat2.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol19 mg
Sodium40 mg
Potassium32 mg
Calcium10 mg
Iron0 mg
Magnesium3 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline8.1 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 79. The excerpt below is the record exactly as published.
TURBOT 1 LA CREME. Raise carefully from the bones the flesh of a cold turbot, and clear it from the dark skin ; cut it into small squares, and put it into an exceedingly clean stewpan or saucepan ; then make and pour upon it the cream sauce of Chapter V., or make as much as may be required for the fish by the same receipt, with equal proportions of milk and cream and a little additional flour
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