pescatariannut-freesoy-free
Turbot a La Creme
From The New century cook book, 1899
Serves 8
Recipe by Mrs. D. Watterson.
Presented as published in 1899. 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
544Calories
62 gProtein
19 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein62 g
Carbohydrates19 g
Fiber0.2 g
Sugars5.9 g
Total Fat23 g
Saturated Fat5.8 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol234 mg
Sodium231 mg
Potassium1140 mg
Calcium260 mg
Iron2.4 mg
Magnesium116 mg
Phosphorus947 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D35 mcg
Vitamin C4.2 mg
Vitamin A184 mcg
Vitamin E0.8 mg
Vitamin K52 mcg
Vitamin B61 mg
Vitamin B123.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate79 mcg
Choline243 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 21. The excerpt below is the record exactly as published.
Turbot a La Creme. Boil five pounds of whitefish, take out all bones and shred the fish very fine. Have one quart of milk, one onion and a piece of parsley come to a boil, then stir in a cup of flour and milk and the yolks of two eggs, season with half white pepper, a little thyme, salt to taste. Butter a pan, put in a layer of sauce and then a layer of fish and so on, finish with sauce over it. Sprinkle with cracker crumbs and a light grating of cheese
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