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Filets de Soles en Fers de Cheval
From The new century cookery book, 1901
Serves 4
Garnish with salad in the center.
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
677Calories
21 gProtein
122 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein21 g
Carbohydrates122 g
Fiber2.7 g
Sugars83 g
Total Fat16 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol177 mg
Sodium1011 mg
Potassium425 mg
Calcium191 mg
Iron1.6 mg
Magnesium48 mg
Phosphorus415 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C28 mg
Vitamin A139 mcg
Vitamin E2.2 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate49 mcg
Choline127 mg
Caffeine0.9 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 205. The excerpt below is the record exactly as published.
Filets de Soles en Fers d Cheval. — 1 large or 2 small soles, i pint picked shrimps, 1 teaspoonful anchovy paste, 1 tea- spoonful chopped parsley , \ pint bechamel sauce (No. 203), about a pint of aspic jelly (No. 293), lemon, 2 truffles, pepper and salt, 1 oz. of butter, \ gill ivliite wine, 8 horseshoe-shape moulds
Cook this with the app: pantry check, scaling, and the assistant.