Turbot with Shrimp Sauce

Name: Turbot with Shrimp Sauce
Ingredients: A nice cut of turbot; three-quarters of a pint of it; a gill measure of pounded shrimps; a tablespoonful of cream; a chain of potatoes

From Fifty dinners, 1895

Potatoes should be steamed to avoid crumbling.

Presented as published in 1895. 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

293Calories

12 gProtein

39 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories293 kcal

Protein12 g

Carbohydrates39 g

Fiber3.2 g

Sugars6.8 g

Total Fat9.6 g

Saturated Fat4.2 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.8 g

Cholesterol26 mg

Sodium519 mg

Potassium1024 mg

Calcium38 mg

Iron2 mg

Magnesium50 mg

Phosphorus190 mg

Zinc1 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A3.5 mcg

Vitamin E0.1 mg

Vitamin K4.1 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.2 mg

Folate40 mcg

Choline51 mg

Caffeine0 mg

Water455 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 61. The excerpt below is the record exactly as published.

A nice cut of turbot having been procured, cook it in the manner described for haddock in Menu xv. Cover it closely on a hot dish, while you turn the broth in which it was poached to a sauce, \sjitj"po°alocs. using three-quarters of a pint of it, and reducing that by fast boiling to a pint. To this add a gill measure of pounded shrimps and a tablespoonful of cream. Remove the covering from the piece of turbot, put it on another well-heated dish, pour the sauce over it, and garnish it all round with a chain of potatoes

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