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Turbot with Mushrooms a la Surprise
From The Swedish, French, American cook book, 1918
Serves 6
Fish entree for dinner or luncheon.
Presented as published in 1918. 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
78Calories
8 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein7.7 g
Carbohydrates5.1 g
Fiber0.8 g
Sugars2.2 g
Total Fat2.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol73 mg
Sodium347 mg
Potassium338 mg
Calcium20 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus167 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C1.6 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate22 mcg
Choline80 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 113. The excerpt below is the record exactly as published.
Turbot with Mushrooms a la Surprise Turbot aux Champignons, a la Surprise To six nice fillets of turbot take one pound mushrooms and two cups fish mousse. Steam the turbot for about six minutes between two pans with a little sherry, pepper, and salt. When done, cut part in small pieces; mix it gently with one cup of the mousse. In the meantime, chop mushrooms — that have been cooked in water, sherry, pepper, and salt for fifteen minutes; add the chopped mushrooms to the second cup of mousse. Put one layer of mushrooms, then one layer of fish, then one of mushrooms and then another of fish until the dish is full. Put into oven and bake for about twenty to thirty minutes. When done, turn out on a buttered baking sheet, cover with a meringue made from whites of two or three eggs
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