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Filets de Soles Americaine
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
36Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories36 kcal
Protein4.5 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium454 mg
Potassium195 mg
Calcium68 mg
Iron0.5 mg
Magnesium2.3 mg
Phosphorus68 mg
Zinc0.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate9.1 mcg
Choline21 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 169. The excerpt below is the record exactly as published.
FILETS DE SOLES AMERICAINE Arrange the folded fillets in a deep, buttered dish, and poach them in fish fumet.
Cook this with the app: pantry check, scaling, and the assistant.