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Turbot, Broiled with Caper Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Ensure thorough cooking for best results.
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
130Calories
4 gProtein
1 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein3.8 g
Carbohydrates1.2 g
Fiber0.8 g
Sugars0.1 g
Total Fat12 g
Saturated Fat7.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol42 mg
Sodium664 mg
Potassium54 mg
Calcium20 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus70 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C1.1 mg
Vitamin A101 mcg
Vitamin E0.7 mg
Vitamin K7.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.4 mcg
Choline21 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2045. The excerpt below is the record exactly as published.
some melted butter with a little glaze in it ; when melted, throw in some essence of anchovies, a few capers, and a drop of vinegar. Then give a good seasoning, and pom- the sauce over the fish. Turbot, Broiled, with Caper Sauce. — Take a small fish emptied and washed, make an incision in the back down to the bone ; then wipe it quite dry ; next lay it in a dish to steep in salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.