Filets de Boeuf aux Huitres

Name: Filets de Boeuf aux Huitres
Ingredients: One pound of Fillet Steak; One Spanish Onion; Two pickled Walnuts; Two tablespoonfuls of Mushroom Ketchup; One dessertspoonful of Walnut Ketchup; One teaspoonful of Worcester Sauce; One dozen Oysters; One ounce of Butter; Half an ounce of Flour

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1052Calories

139 gProtein

53 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1052 kcal

Protein139 g

Carbohydrates53 g

Fiber2.7 g

Sugars19 g

Total Fat54 g

Saturated Fat10 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol588 mg

Sodium1213 mg

Potassium2824 mg

Calcium484 mg

Iron37 mg

Magnesium233 mg

Phosphorus1558 mg

Zinc257 mg

Copper18 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A93 mcg

Vitamin E6.7 mg

Vitamin K13 mcg

Vitamin B63.1 mg

Vitamin B1259 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)35 mg

Folate138 mcg

Choline730 mg

Caffeine0 mg

Water1034 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 30. The excerpt below is the record exactly as published.

Filets de BcBuf aux Huitres. Ingredients, One pound of Fillet Steak. One Spanish Onion. Two pickled Walnuts. Two tablespoonfuls of Mushroom Ketchup, One dessertspoonful of Walnut Ketchup. One teaspoonful of Worcester Sauce. One dozen Oysters. One ounce of Butter. Half an ounce of Flour

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