Savoury a la Ravissante

Name: Savoury a la Ravissante
Ingredients: some pieces of bread; one squeeze of a lemon; the soft roes of fresh herrings; an oyster in each; sauted in butter; a dust of cayenne

From À la mode cookery, 1902

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

48Calories

3 gProtein

8 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories48 kcal

Protein3.2 g

Carbohydrates8.3 g

Fiber0.3 g

Sugars2.8 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol20 mg

Sodium44 mg

Potassium181 mg

Calcium36 mg

Iron2.4 mg

Magnesium15 mg

Phosphorus57 mg

Zinc20 mg

Copper1.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A6.5 mcg

Vitamin E0.6 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B124.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate24 mcg

Choline38 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 71. The excerpt below is the record exactly as published.

Savoury a la Ravissante Cut some pieces of bread three inches long and one wide half an inch thick. Hollow out the centre and fry ; fill the centre with the soft roes of fresh herrings, with an oyster in each, w^hich must be sauted in butter for a minute or so ; one squeeze of a lemon 190 COOKERY A LA MODE should be added just before serving, with a dust of cayenne

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