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Coq allies de Filets de Soles à la Favorite
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
641Calories
10 gProtein
130 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein9.9 g
Carbohydrates130 g
Fiber8.5 g
Sugars80 g
Total Fat16 g
Saturated Fat2.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol125 mg
Sodium5174 mg
Potassium644 mg
Calcium153 mg
Iron3.6 mg
Magnesium58 mg
Phosphorus197 mg
Zinc1.2 mg
Copper0.5 mg
Manganese2 mg
Vitamin D1 mcg
Vitamin C24 mg
Vitamin A327 mcg
Vitamin E4.8 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate49 mcg
Choline114 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 204. The excerpt below is the record exactly as published.
Coq allies de Filets de Soles d la Favorite.— 1 medium-sized sole, \ oz. butter, \ small lobster, 1 hard-boiled egg, 1 small truffle, J pint aspic jelly, ^ lemon, | gill mayonnaise sauce (No. 277), 2 tablespoonfuls white sauce, salt, pepper, and cayenne to season, mushroom liquor or white wine
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