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Fillets of Sole, St. Malo
From Boston Cooking-School cook book, 1896
Serves 7
Presented as published in 1896. 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
101Calories
8 gProtein
8 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein8.3 g
Carbohydrates7.7 g
Fiber1.2 g
Sugars2.9 g
Total Fat2.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium280 mg
Potassium256 mg
Calcium95 mg
Iron1.9 mg
Magnesium20 mg
Phosphorus165 mg
Zinc14 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C4.2 mg
Vitamin A162 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B123.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate17 mcg
Choline50 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 88. The excerpt below is the record exactly as published.
FILLETS OF SOLE, ST. MALO 8 fillets of flounder 2 slices onion 1 cup Fish Stock (p. 160) Bit of bay leaf 4 cup white wine Stalk of celery, broken in pieces Y pint oysters Normandy Sauce (p. 195) made 2 slices carrot with fish liquor left in pan 6 tablespoons Parmesan cheese
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