Sole, Boiled
From A handbook of fish cookery, 1897
Presented as published in 1897. 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
5Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.
Sole, Boiled. — Let the sole be large, 68 TESTED RECIPES. thick, and firm ; it should not weigh less than two pounds. Wrap it in a clean white cloth (a napkin which is too old for table use is best), plunge it into boiling salted water with a tablespoonful of vinegar
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