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Turbot, Cold, with Shrimp Chutney
From Cassell's dictionary of cookery, 1892
Serves 4
Adjust oil and vinegar to taste.
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
85Calories
18 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein18 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium562 mg
Potassium173 mg
Calcium77 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus226 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
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.
rbot, Cold, with Shrimp Chut- ney.— Lift the flesh from the hones, free it from skin, and divide it into neat pieces. Lay it on a dish, garnish with green parsley, and send the following preparation to table with it : — Shell a pint of fresh shrimps, mince them finely, pound them to a smooth paste, and season with cayenne and a little salt if re- quired. Mix with them lucca oil and best vinegar, enough to make a smooth paste. The proper proportions are one spoonful of vinegar to two of oil
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