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Filets de Soles a la Suetone
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
87Calories
3 gProtein
4 gCarbs
6 gFat
Full nutrition (15 nutrients)
Calories87 kcal
Protein2.6 g
Carbohydrates3.8 g
Fiber0.9 g
Total Fat5.6 g
Sodium0 mg
Potassium118 mg
Calcium15 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Water14 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 177. The excerpt below is the record exactly as published.
Filets de Soles ala Suetone. — Fillets of soles, seasoned, folded and poached in the oven with butter and a little white wine. Prepare a Normande sauce (No. 205), incorporate some pounded pis- tachio kernels (blanche
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