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Sole Dieppoise
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
21Calories
3 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein2.7 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium189 mg
Potassium100 mg
Calcium27 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A5.3 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate7.2 mcg
Choline14 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 168. The excerpt below is the record exactly as published.
SOLE DIEPPOISE Poach the sole with one-sixth pint of fish fwmet and a few tablespoonfuls of the cooking-liquor of mussels
Cook this with the app: pantry check, scaling, and the assistant.