gluten-freenut-freeegg-freesoy-free
Halibut Steaks with Oysters or Mushrooms
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Mushroom ketchup can be used instead of oyster liquor.
Presented as published in 1898. 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
765Calories
12 gProtein
3 gCarbs
93 gFat
Full nutrition (35 nutrients)
Calories765 kcal
Protein12 g
Carbohydrates3 g
Fiber0.4 g
Sugars0.1 g
Total Fat93 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol294 mg
Sodium56 mg
Potassium306 mg
Calcium22 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus194 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)4 mg
Folate8.7 mcg
Choline39 mg
Caffeine0 mg
Alcohol100 g
Water289 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 46. The excerpt below is the record exactly as published.
Halibut Steaks with Oysters or Mushrooms. — Have two or three rather thick slices cut from a very fresh Halibut, wash them in salt and water, dry and flour them, and put them into a fire-proof dish. Squeeze a little lemon juice over the fish, add pepper and salt, and dust with Nepaul pepper. Melt from two to four ounces of butter in a stewpan, mix in this the liquor from twelve oysters
Cook this with the app: pantry check, scaling, and the assistant.