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Boiled Sole
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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
23Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein3.6 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium124 mg
Potassium87 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.8 mcg
Choline17 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 29. The excerpt below is the record exactly as published.
Boiled Sole. —Procure a perfectly fresh fish ; the skin must not be removed. Lay it on a dish and sprinkle some salt over it and a tablespoonful of vinegar, and let it so remain for half-an-hour. . Place the sole into a saucepan sufficiently large for it, and cover it with veal stock, just sufficient to cover the fis
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