Sole Bourguigone

Name: Sole Bourguigone
Ingredients: a well-trimmed sole or flounder; three small peeled, uncut onions; a bouquet garni; a glass of claret; a large teaspoonful of flour; an ounce of butter

From Paper-bag cookery, 1911

Presented as published in 1911. 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

385Calories

5 gProtein

51 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories385 kcal

Protein5.4 g

Carbohydrates51 g

Fiber7.7 g

Sugars19 g

Total Fat24 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol66 mg

Sodium21 mg

Potassium666 mg

Calcium108 mg

Iron1.1 mg

Magnesium46 mg

Phosphorus139 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate90 mcg

Choline27 mg

Caffeine0 mg

Water609 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 10. The excerpt below is the record exactly as published.

Sole Bourguigone. — Thoroughly butter a bag, place inside a well-trimmed sole or floun- der, add three small peeled, uncut onions, a bouquet garni, and a glass of claret. Mix a large teaspoonful of flour with an ounce of butter

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