Fillet of Sole with Shrimps a la Valdemar
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Ensure fillets are thin and well-stuffed.
Presented as published in 1924. 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
759Calories
150 gProtein
2 gCarbs
14 gFat
Full nutrition (27 nutrients)
Calories759 kcal
Protein150 g
Carbohydrates2.2 g
Fiber0 g
Total Fat14 g
Saturated Fat2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.7 g
Cholesterol844 mg
Sodium2395 mg
Potassium2626 mg
Calcium411 mg
Iron3.5 mg
Magnesium229 mg
Phosphorus1715 mg
Zinc5.9 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin B61.2 mg
Vitamin B1214 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate68 mcg
Water727 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 79. The excerpt below is the record exactly as published.
Fillet of Sole with Shrimps a la Valdemar Filet de Sole aux Crevettes a la Valdemar Select some fresh fillets of sole; spread them out very thin and cut them about five inches in length; double them and cut the corners round, then stuff with shrimps
Cook this with the app: pantry check, scaling, and the assistant.