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Fillets of Sole with Tomatoes
From Cookery for every household, 1914
Serves 1
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
124Calories
7 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein7.1 g
Carbohydrates28 g
Fiber8.1 g
Sugars5.8 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol11 mg
Sodium9786 mg
Potassium762 mg
Calcium140 mg
Iron3 mg
Magnesium67 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0.7 mcg
Vitamin C55 mg
Vitamin A60 mcg
Vitamin E1.2 mg
Vitamin K51 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline32 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 855. The excerpt below is the record exactly as published.
Fillets of Sole with Tomatoes 1 small sole. 1 tomato. I A squeeze of lemon Pepper and salt. [ juice. First skin and fillet the sole (see p. 78). Wipe the fillets and lay them out, with the side which the skin came off lying uppermost. Season each fillet with a little pepper, salt, and a squeeze of lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.