Plain Boiled Sole
From Buckmaster's cookery, 1887
Rapid boiling is to be avoided.
Presented as published in 1887. 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
29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11002 mg
Potassium140 mg
Calcium33 mg
Iron0.7 mg
Magnesium8.3 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 85. The excerpt below is the record exactly as published.
PLAIN BOILED SOLE. Ingredients . Sole. Lemon. Parsley. 1. Clean the sole as already directed. 2. Put it into plenty of cold water with salt, say one ounce to a quart of watei
Cook this with the app: pantry check, scaling, and the assistant.