Boiled Soles
From Choice cookery, 1888
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
1755Calories
42 gProtein
9 gCarbs
177 gFat
Full nutrition (34 nutrients)
Calories1755 kcal
Protein42 g
Carbohydrates9.4 g
Fiber2.8 g
Sugars2.6 g
Total Fat177 g
Saturated Fat109 g
Monounsaturated Fat51 g
Polyunsaturated Fat7.3 g
Omega-30.7 g
Cholesterol763 mg
Sodium1026 mg
Potassium663 mg
Calcium276 mg
Iron1.3 mg
Magnesium102 mg
Phosphorus449 mg
Zinc8.6 mg
Copper3.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1476 mcg
Vitamin E7.2 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B123.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4 mg
Folate41 mcg
Choline212 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 5. The excerpt below is the record exactly as published.
BOILED SOLES. For boiling select large soles ; clean, skin, and trim 16 them; sprinkle with lemon juice, drop into boiling water for about six or seven minutes ; drain, dish hot, and sprinkle with lobster coral and garnish with tufts of parsley and cut lemon. Serve with it melted butter (page 114)
Cook this with the app: pantry check, scaling, and the assistant.