Turbot (Boiled)
From Choice cookery, 1888
Presented as published in 1888. 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
72Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein2.7 g
Carbohydrates23 g
Fiber7 g
Sugars6.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7004 mg
Potassium344 mg
Calcium69 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C132 mg
Vitamin A2.5 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 7. The excerpt below is the record exactly as published.
TURBOT (Boiled), Select a medium-sized turbot, quite fresh ; clean and dry it carefully, cover with lemon juice, put into the turbot kettle and cover with cold water, add about a tablespoonful of salt ; bring to the boil and skim thoroughly, draw on one side and simmer slowly 20 to 40 minutes, according to size ; lift out and drain, dish on a napkin ; garnish the dish alternately with cut lemon and parsley
Cook this with the app: pantry check, scaling, and the assistant.