Turbot or Flounder
From Paper-bag cookery, 1911
Can be cooked with or without garnish.
Presented as published in 1911. 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
283Calories
57 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein57 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol209 mg
Sodium1512 mg
Potassium864 mg
Calcium94 mg
Iron1.6 mg
Magnesium81 mg
Phosphorus1304 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C53 mg
Vitamin A15 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B127.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 11. The excerpt below is the record exactly as published.
Turbot or Flounder. — The whole fish (or part) can be done in the same way. A pound, to a pound and a-half will take 20 minutes to cook. A turbot of 7 lbs. will take 45 minutes. It can be cooked with or without garnish, with butter or quite plain. Season your fish with salt and pepper and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.