Flounders Souchet
From Practical home cookery, 1906
Eels souchet can be made similarly. Use small soles if flounders are unavailable.
Presented as published in 1906. 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
59Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1.6 g
Carbohydrates13 g
Fiber1.5 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0.3 mg
Sodium190 mg
Potassium106 mg
Calcium24 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K34 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Choline7.3 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 57. The excerpt below is the record exactly as published.
flounders souchet which generally constitutes the first course at those admirable little dining-places like the “ Old Falcon ” at Gravesend. The neat-looking thin shces of brown bread and butter somehow make one hungry to look at them, so suggestive of the real whitebait to follow. The preparation of flounders souchet is very simple. First boil the fish in some water with a little salt till they are tender. Then take off carefully all the scum, and lift the fish one by one into a vegetable-dish nearly full of boiling water, taking care in so doing not to break the fish. Throw in one or two sprigs of fresh green parsley, and the dish is complete. Hand round with the fish some thin slices of brown bread and butter
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Cook this with the app: pantry check, scaling, and the assistant.