Savalade of Sole

Name: Savalade of Sole
Ingredients: 2 soles; 2 Spanish onions; Frying oil; 3 large tomatoes; Pepper; salt; cayenne

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

143Calories

5 gProtein

32 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories143 kcal

Protein5.5 g

Carbohydrates32 g

Fiber9.4 g

Sugars18 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium762 mg

Potassium1177 mg

Calcium84 mg

Iron1.9 mg

Magnesium58 mg

Phosphorus143 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C57 mg

Vitamin A151 mcg

Vitamin E2 mg

Vitamin K29 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate93 mcg

Choline37 mg

Caffeine0 mg

Water617 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 16. The excerpt below is the record exactly as published.

SAVALADE OF SOLE. Sole a la Savalade. 2 soles. 2 Spanish onions. Frying oil. 3 large tomatoes. Pepper, salt and cayenne

Cook this with the app: pantry check, scaling, and the assistant.