Laitances aux Huitres

Name: Laitances aux Huitres
Ingredients: some croute creuses; a cooked, soft herring roe; two or three bearded oysters; lemon juice; pepper; a little liquefied butter

From Salads, sandwiches, and savouries, 1901

Presented as published in 1901. 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

199Calories

9 gProtein

12 gCarbs

13 gFat

Full nutrition (26 nutrients)

Calories199 kcal

Protein8.8 g

Carbohydrates12 g

Total Fat13 g

Saturated Fat3.2 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat3.3 g

Cholesterol71 mg

Sodium417 mg

Potassium244 mg

Calcium62 mg

Iron7 mg

Magnesium58 mg

Phosphorus159 mg

Zinc87 mg

Copper4.3 mg

Manganese0.5 mg

Vitamin C3.8 mg

Vitamin A90 mcg

Vitamin B60.1 mg

Vitamin B1216 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate31 mcg

Water65 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.

Laitances aux Huitres. — Prepare some croutes creuses (see chapter on ‘‘Garnishes”), and lay in each a cooked, soft, herring roe, and on this two or three bearded oysters, seasoned with lemon juice and pepper, sprinkle with a little liquefied butter

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