Turbot a la Francaise

Name: Turbot a la Francaise
Ingredients: 1 turbot, 3 to 4 lbs.; Salt; pepper; cayenne; A dust of sweet herbs; 1 tin of button mushrooms; 1 egg; 2 tablespoonfuls bread crumbs; 1 doz. oysters

From Choice cookery, 1888

Recipe appears to be incomplete.

Presented as published in 1888. 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

452Calories

45 gProtein

30 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories452 kcal

Protein45 g

Carbohydrates30 g

Fiber1.6 g

Sugars6.6 g

Total Fat16 g

Saturated Fat4.6 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol426 mg

Sodium685 mg

Potassium1337 mg

Calcium410 mg

Iron30 mg

Magnesium128 mg

Phosphorus786 mg

Zinc237 mg

Copper18 mg

Manganese2 mg

Vitamin D26 mcg

Vitamin C2 mg

Vitamin A158 mcg

Vitamin E5.6 mg

Vitamin K7 mcg

Vitamin B60.4 mg

Vitamin B1253 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.9 mg

Folate96 mcg

Choline556 mg

Caffeine0 mg

Water662 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 7. The excerpt below is the record exactly as published.

TURBOT A LA FRANCAISE. 1 turbot, 3 to 4 lbs. Salt, pepper, and cayenne A dust of sweet herbs A little lemon juice 1 tin of button mushrooms 1 egg 2 tablespoonfuls bread crumbs 1 doz. oysters

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