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Red Mullets
From Soyer's standard cookery, 1912
Serves 1
Ensure the sauce is thick before serving.
Presented as published in 1912. 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
549Calories
16 gProtein
30 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein16 g
Carbohydrates30 g
Fiber0.9 g
Sugars10 g
Total Fat40 g
Saturated Fat9.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol30 mg
Sodium1061 mg
Potassium500 mg
Calcium292 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus310 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C2.3 mg
Vitamin A336 mcg
Vitamin E2.8 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate31 mcg
Choline58 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 56. The excerpt below is the record exactly as published.
Red Mullets. Procure two red mullets, which place upon a strong dish, not too large, sprinkle a little chopped onions, parsley, a little pepper and salt, and a little salad-oil over, and put them into a warm oven for half an hour; then put half a tablespoonful of chopped onions in a stewpan, with a teaspoonful of salad- oil, stir over a moderate fire until getting rather yellowish, then add a tablespoonful of sherry, half a pint of white sauce 78 STANDARD COOKERY. or melted butter, with a little chopped parsley
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