Filet of Sole

Name: Filet of Sole
Ingredients: Lay pieces of fish on bottom of casserole.; Cover with shrimps; oysters; layer of fresh mushrooms; Cover with thin cream sauce flavored with a good deal of paprika

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

48Calories

7 gProtein

4 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories48 kcal

Protein6.6 g

Carbohydrates3.7 g

Fiber0.7 g

Sugars1.7 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol34 mg

Sodium94 mg

Potassium315 mg

Calcium38 mg

Iron2.7 mg

Magnesium18 mg

Phosphorus128 mg

Zinc20 mg

Copper1.7 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C1.5 mg

Vitamin A6.5 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B124.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate15 mcg

Choline45 mg

Caffeine0 mg

Water117 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 8. The excerpt below is the record exactly as published.

Filet of Sole Lay pieces of fish on bottom of casserole. Cover with shrimps, oysters and then layer of fresh mushrooms. Cover with thin cream sauce flavored with a good deal of paprika

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