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Fillet of Sole, Cardinal
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
275Calories
13 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein13 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol103 mg
Sodium469 mg
Potassium166 mg
Calcium27 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus258 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate5.8 mcg
Choline70 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 92. The excerpt below is the record exactly as published.
Fillet of sole, cardinal. In a buttered saute pan put four fillets of sole, season with salt and white pepper, add one-half gass of white wine, cover with buttered paper, and bake in oven for ten minutes. Remove the fillets to a platter, and to the saute pan add one pint of white wine sauce. Bring to a boil and then stir in two tablespoonfuls of lobster butter
Cook this with the app: pantry check, scaling, and the assistant.