Boiled Sole (Seezunge gekooht)
From German cookery for the English kitchen, 1906
Serve with Dutch, Mushroom, or Oyster Sauce.
Presented as published in 1906. 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
162Calories
28 gProtein
1 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein28 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat4.4 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol102 mg
Sodium11671 mg
Potassium381 mg
Calcium55 mg
Iron0.5 mg
Magnesium42 mg
Phosphorus573 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.4 mcg
Vitamin C6 mg
Vitamin A23 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate14 mcg
Choline148 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 19. The excerpt below is the record exactly as published.
) Reckon about \ lb. sole Time of Preparation : | hour. to each Person. Smaller fish are boiled without being skinned. Larger ones should always be skinned. To do so, cut through Fish. 31 the skin vety carefully just round the tail and by the fins, and loosen it by slipping a knife under it. Then hold the fish firmly by the tail with a cloth and draw off the skin carefully from the tail towards the head. Both the white and the grey skins, must be removed. Clean the fish well, lay it on a fish-slice and put it on to boil in cold water, strongly salted (i oz. salt to the quart of water) and with a little lemon juice in it
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