Flounders Souchet
From Common-sense papers on cookery, 1880
Serve with brown bread and butter.
Presented as published in 1880. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.4 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium22 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K66 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.1 mcg
Choline0.5 mg
Caffeine0 mg
Water3.5 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 93. The excerpt below is the record exactly as published.
flounders souchet. Pick out the smallest flounders you can, boil them in some water with a little salt, when tender take them out with a slice, keeping the white side uppermost, and place them in a vegetable-dish of boiling water, drop into this water two or three little sprigs of clean double parsley
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