pescatariannut-freeegg-freesoy-free
Turbot (a la Creme Gratine)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: half an hour or more.
Presented as published in 1892. 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
418Calories
57 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein57 g
Carbohydrates1.1 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol234 mg
Sodium1349 mg
Potassium754 mg
Calcium113 mg
Iron0.8 mg
Magnesium83 mg
Phosphorus1160 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E2.9 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B125.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate23 mcg
Choline295 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2042. The excerpt below is the record exactly as published.
a pound of fish for one or two persons. Turbot (a la Creme Gratine).— ]\Iake the fish hot in some good cream sauce, according to the last recipe. Arrange it neatly in a dish in layers, first a little fish, then a little sauce, and let sauce be the uppermost layer. Strew seasoned crumbs and grated pamiesan lightly over the whole, pour over this two or three table-spoonfuls of very thick cream
Cook this with the app: pantry check, scaling, and the assistant.