Fillets of Sole a l'Espagnole
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 15. The excerpt below is the record exactly as published.
FILLETS OF SOLE A L’ESPAGNOLE. Filets de Soles d V Espagnole. Arrange the fillets with the ends crossing each other on a greased baking tin, and squeeze a little lemon juice over them. Bake in a moderate oven about 20 minutes, place them round a dish, keep them hot, and prepare a sauce as follows : —Peel a small Spanish onion, cut it in thin slices, mince it and fry in salad oil till quite cooked, but not coloured. Peel some tomatoes, and remove the pips (have double as much tomato as onion), add them to the onion, with pepper and salt
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