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Turbot Cream au Gratin

Name: Turbot Cream au Gratin
Yield: 1 servings
Ingredients: the remnants of a cooked turbot; enough Béchamel sauce to moisten; season this with salt; pepper; grated nutmeg; the juice of a lemon; a gill of cream; some grated cheese

From Practical household cookery, 1891

Serves 1

Presented as published in 1891. 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

750Calories

21 gProtein

28 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories750 kcal

Protein21 g

Carbohydrates28 g

Fiber3.1 g

Sugars8 g

Total Fat63 g

Saturated Fat31 g

Monounsaturated Fat16 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol167 mg

Sodium954 mg

Potassium569 mg

Calcium472 mg

Iron1.2 mg

Magnesium57 mg

Phosphorus405 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C54 mg

Vitamin A191 mcg

Vitamin E0.6 mg

Vitamin K4.4 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.4 mg

Folate25 mcg

Choline26 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 80. The excerpt below is the record exactly as published.

TURBOT CREAM AU GRATIN. Take the remnants of a cooked turbot ; bone, and trim properly ; cut or separate this in small flakes or fillets and put them into a stewpan with enough B^hamel sauce (No. 155) to moisten the bottom of the pan; season this with salt, pepper, grated nutmeg, and the juice of a lemon ; set the stewpan on the fire to warm the contents; after which, pile them up nicely on a gratiu-dish, shake some i88 PRACTICAL HOUSEHOLD COOKERY. grated cheese on the surface, pour a gill of cream

Cook this with the app: pantry check, scaling, and the assistant.