pescatariangluten-freeegg-free
Boiled Soles
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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
50Calories
4 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein3.9 g
Carbohydrates2.8 g
Fiber0.2 g
Sugars2.1 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol11 mg
Sodium242 mg
Potassium69 mg
Calcium8 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus76 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4 mcg
Choline20 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 84. The excerpt below is the record exactly as published.
BOILED SOLES. Remove the gills, cut off the heads transversely, cleanse the insides, strip or pull off the brown skins, scrape the other sides, then with a pair of large scissors trim away the fins close up to the fillets of two large soles. After which, wash and wipe them thoroughly, then immerse in boiling salt water, and let them boil for twelve or fifteen minutes, according to their size. When the soles are cooked dish up and serve with Butter sauce (No. 157)
Cook this with the app: pantry check, scaling, and the assistant.