Sauce for Fillets of Sole Ambassador
From A second Dudley book of cookery and other recipes, 1914
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
477Calories
18 gProtein
20 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories477 kcal
Protein18 g
Carbohydrates20 g
Fiber2.1 g
Sugars5 g
Total Fat36 g
Saturated Fat4.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4.9 g
Cholesterol7.5 mg
Sodium1640 mg
Potassium599 mg
Calcium159 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus263 mg
Zinc2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C22 mg
Vitamin A163 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate58 mcg
Choline18 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 13. The excerpt below is the record exactly as published.
SAUCE FOR FILLETS OF SOLE AMBASSADOR nnAKE the liquid in which the fish is cooked and mix with it half Espagnol sauce and half Hollandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.