Filet de Sole en Bechamel

Name: Filet de Sole en Bechamel
Ingredients: two flounders; a pint of water; a half slice of onion; a sprig of parsley; a teaspoonful of salt

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

31Calories

1 gProtein

7 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories31 kcal

Protein0.9 g

Carbohydrates7.1 g

Fiber1.3 g

Sugars3.2 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2351 mg

Potassium126 mg

Calcium36 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.2 mg

Vitamin A8.4 mcg

Vitamin E0 mg

Vitamin K33 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate17 mcg

Choline4.8 mg

Caffeine0 mg

Water541 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 78. The excerpt below is the record exactly as published.

LET DE SOLE E]S" BECHAMEL. Bone two flounders (see Filet de Sole, page 57); put the bones and trimmings into a pint of water, with a half slice of onion and sprig of parsley ; let them stew down to half pint, strain, and put aside. Eoll up the eight filets after skinning them (see directions) ; tie them round, not too tightly, and trim them so that 152 Practical Recipes. they will stand ; put them in boiling milk^ or water, with a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.