Sole au Gratin

Name: Sole au Gratin
Ingredients: one sole; one shallot; three tablespoonfuls of bread crumbs; the rind and juice of one lemon; six mushrooms

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

223Calories

18 gProtein

43 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories223 kcal

Protein18 g

Carbohydrates43 g

Fiber8.9 g

Sugars14 g

Total Fat2.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium175 mg

Potassium1613 mg

Calcium87 mg

Iron4 mg

Magnesium61 mg

Phosphorus429 mg

Zinc2.7 mg

Copper1.5 mg

Manganese0.5 mg

Vitamin D0.8 mcg

Vitamin C64 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K1.6 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)17 mg

Folate114 mcg

Choline84 mg

Caffeine0 mg

Water502 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 93. The excerpt below is the record exactly as published.

Sole au Gratin. Take for this one sole, one shallot, three tablespoonfuls of bread crumbs, the rind and juice of one lemon, and six mushrooms

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