nut-freeegg-freesoy-free
Beef-Steaks and Oyster Sauce
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
63Calories
7 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein7.1 g
Carbohydrates3.4 g
Fiber0 g
Sugars0.8 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol50 mg
Sodium105 mg
Potassium193 mg
Calcium73 mg
Iron5.7 mg
Magnesium22 mg
Phosphorus120 mg
Zinc49 mg
Copper3.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E1.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate8.7 mcg
Choline81 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 54. The excerpt below is the record exactly as published.
EEF-STEAKS and OYS- TER SAUCE. — Strain the liquor from the oysters, and throw them into cold water to take off the grit ; simmer the liquor with mace and lemon-peel ; put the oysters in, stew a few minutes, add a little cream, and butter rubbed in flour ; boil up once ; and have rump- steaks, well-season
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