pescatariannut-freesoy-free
Turbot a la Creme
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
475Calories
70 gProtein
25 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein70 g
Carbohydrates25 g
Fiber0.2 g
Sugars8.1 g
Total Fat23 g
Saturated Fat3.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol327 mg
Sodium2489 mg
Potassium1372 mg
Calcium258 mg
Iron2 mg
Magnesium106 mg
Phosphorus1072 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.8 mcg
Vitamin C0.5 mg
Vitamin A74 mcg
Vitamin E1.9 mg
Vitamin K0.1 mcg
Vitamin B61.2 mg
Vitamin B127.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate43 mcg
Choline76 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 47. The excerpt below is the record exactly as published.
Turbot a la Creme. Boil five or six pounds of haddock. Take out all bones, and shred the fish very fine. Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil ; then stir in a scant cupful of flour, which has been mixed with a cupful of cold milk, and the yolks of two eggs. Season with half a teaspoonful of white pepper, the same quantity of thyme, half a cupful of butter, and well with salt
Cook this with the app: pantry check, scaling, and the assistant.