pescatariangluten-freenut-freesoy-free
Turbot a la Bearnaise
From The housewife's referee, 1898
Serves 1
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
352Calories
7 gProtein
19 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein6.7 g
Carbohydrates19 g
Fiber6.4 g
Sugars1.2 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol88 mg
Sodium9872 mg
Potassium412 mg
Calcium150 mg
Iron2.7 mg
Magnesium51 mg
Phosphorus127 mg
Zinc0.5 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A42 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate8.3 mcg
Choline23 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 84. The excerpt below is the record exactly as published.
Turbot a la Bearnaise.^ — Choose a small firm turbot, fillet and lay the fillets for an hour to soak in marinade of oil, lemon, minced onion, parsley, pepper, and salt. Drain them ; then dip in beaten egg and breadcrumbs, brush them over with clarified butter, and grill them on both sides. Serve with cut lemon and Bearnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.