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Sole a l'Hollandaise
From The table, 1889
Serves 3
Presented as published in 1889. 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
90Calories
3 gProtein
2 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein3.4 g
Carbohydrates1.6 g
Fiber0.5 g
Sugars0.4 g
Total Fat8.2 g
Saturated Fat4.9 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol32 mg
Sodium76 mg
Potassium65 mg
Calcium13 mg
Iron0.1 mg
Magnesium6.2 mg
Phosphorus68 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C8.8 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.4 mcg
Choline19 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 136. The excerpt below is the record exactly as published.
Sole a 1'Hollandaise. — Skin and bone well three medium-sized soles ; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vinegar. Cook for about six minutes. Then take them off, drain well, and arrange them on a dish. Pour one ounce of melted butter over, with the juice of half a lemon ; garnish with green parsley, and serve with twelve pieces of potatoes a 1'Anglaise
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