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Turbot, To Boil (Turbot Bouilli)
From Cookery for every household, 1914
Serves 2
If only a small piece is cooked, steaming is preferable.
Presented as published in 1914. 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
9Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.8 kcal
Protein1.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.6 mg
Sodium37 mg
Potassium20 mg
Calcium2.6 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus32 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline8.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 160. The excerpt below is the record exactly as published.
Turbot, To Boil (Turbot Bouilli) The turbot grows to such a large size that a good slice or cut is usually sufficient for the ordinary household. Wash and clean the fish without cut- ting oS the fins, as these are considered a delicacy. Rub the turbot all over with lemon juice to keep the flesh firm and white, and score the black skin across two or three times to prevent it cracking. Then cook it in fish stock or court bouillon accord- ing to directions given for boiling fish on p. 78. The fish should be put into the fish kettle with the white skin uppermost. When ready, lift out, drain well, and serve on a folded serviette. Garnish with tufts of fresh parsley
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