pescatariannut-freeegg-freesoy-free
Turbot au Béchamel
From Modern cookery, in all its branches, 1884
Serves 4
The surface may be covered with a layer of delicately fried bread-crumbs.
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
62Calories
1 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein0.9 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat6.4 g
Saturated Fat3.8 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium48 mg
Potassium29 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus17 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline4.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 80. The excerpt below is the record exactly as published.
TURBOT AU BECHAMEL, OR, IN BECHAMEL SAUCE. Prepare the cold turbot as for the preceding receipt, but leave no portion of the skin with it. Heat it in a rich bechamel sauce, and serve it in a vol-au-vent , or in a deep dish with a border of fried bread cut in an elegant form, and made with one dark and one light sippet9 placed alternately. The surface may be covered with a half-incii layei of delicately fried bread-crumbs, perfectly well drained ana dried ; or they may be spread over the fish without being fried, then moistened with clarified butter
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