Fillets of Sole Ambassador

Name: Fillets of Sole Ambassador
Ingredients: some nice fillets of sole; a little lemon juice; rather a thin puree of potato; a layer of breadcrumbs; browned in clarified butter

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

498Calories

13 gProtein

69 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein13 g

Carbohydrates69 g

Fiber4.3 g

Sugars6.3 g

Total Fat19 g

Saturated Fat9.2 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol40 mg

Sodium693 mg

Potassium201 mg

Calcium174 mg

Iron4.6 mg

Magnesium42 mg

Phosphorus157 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K6.2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.3 mg

Folate104 mcg

Choline15 mg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 13. The excerpt below is the record exactly as published.

FILLETS OF SOLE AMBASSADOR f 1 1AKE some nice fillets of sole and fold them over in half. Place them in a well-buttered pan with a little lemon juice and cook them in the oven. Have ready rather a thin puree of potato, and arrange the fillets on this ; then put all over the top a layer of breadcrumbs browned in clarified butter

Cook this with the app: pantry check, scaling, and the assistant.