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Turbot a la Normande
From The housewife's referee, 1898
Serves 4
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
107Calories
7 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein7.3 g
Carbohydrates12 g
Fiber2.4 g
Sugars2.2 g
Total Fat3.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol33 mg
Sodium2623 mg
Potassium264 mg
Calcium84 mg
Iron4.3 mg
Magnesium32 mg
Phosphorus116 mg
Zinc30 mg
Copper2.6 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A22 mcg
Vitamin E1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B126.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate15 mcg
Choline84 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 85. The excerpt below is the record exactly as published.
Turbot a la Normande. — Butter a fire -proof china fish dish, strew it with chopped onions. Season the turbot with pepper and salt ; lay it on the dish, and cover it with sauterne or chablis, and bake. When done, add a little white sauce to the liquor, reduce it, and add the yolk of an egg. Put a few cooked mushrooms and half a dozen oysters
Cook this with the app: pantry check, scaling, and the assistant.