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Filets de Soles aux Aubergines

Name: Filets de Soles aux Aubergines
Yield: 3 servings
Ingredients: 2 good-sized soles; 3 aubergines; 1 oz. butter; J pint olive oil; clarified butter; the juice of half a lemon; 1 teaspoonful meat glaze; 1 small glass icliite wine; salt and pepper; about 1 oz: Carolina rice; cooked in rich stock; 1 teaspoonful chopped parsley

From The new century cookery book, 1901

Serves 3

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

1383Calories

3 gProtein

5 gCarbs

152 gFat

Full nutrition (34 nutrients)

Calories1383 kcal

Protein2.6 g

Carbohydrates5.2 g

Fiber0.7 g

Sugars1.9 g

Total Fat152 g

Saturated Fat97 g

Monounsaturated Fat50 g

Polyunsaturated Fat12 g

Omega-30.5 g

Cholesterol460 mg

Sodium63 mg

Potassium110 mg

Calcium9 mg

Iron0.1 mg

Magnesium7.9 mg

Phosphorus53 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C6.7 mg

Vitamin A1.8 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate9.6 mcg

Choline12 mg

Caffeine0 mg

Water131 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 171. The excerpt below is the record exactly as published.

Filets de Soles aux Aubergines. — 2 good-sized soles, 3 aubergines (egg plants), 1 oz. butter, J pint olive oil and DRESSED FISH AND FISH ENTREES (HOT) 225 clarified butter (half of each), the juice of half a lemon, 1 teaspoonful meat glaze, 1 small glass icliite wine, salt and pepper, about 1 oz: Carolina rice, cooked in rich stock, 1 teaspoonful chopped parsley

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