pescatariannut-freeegg-freesoy-free
Fillet of Sole, Villerbi
From The Hotel St. Francis cook book, 1919
Serves 2
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
916Calories
15 gProtein
59 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories916 kcal
Protein15 g
Carbohydrates59 g
Fiber0 g
Sugars5.9 g
Total Fat75 g
Saturated Fat41 g
Monounsaturated Fat16 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol218 mg
Sodium112 mg
Potassium410 mg
Calcium244 mg
Iron3.6 mg
Magnesium41 mg
Phosphorus297 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.8 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate102 mcg
Choline35 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 58. The excerpt below is the record exactly as published.
Fillet of sole, Villerbi. Put the fillets of a large sole in a buttered pan, add some salt and a glass of milk, and bring to a boil, then set on side of stove for ten minutes. Then remove the fillets to a platter. Mix in a cup one spoonful of flour and one spoonful of butter, and add this to the milk broth in the pan, which has been kept boiling, and cook for five minutes. Then add one cup of cream and two ounces of sweet butter, whip well until melted, season with salt and pepper
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