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Sole Doree
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
1984Calories
4 gProtein
9 gCarbs
216 gFat
Full nutrition (34 nutrients)
Calories1984 kcal
Protein4.2 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat216 g
Saturated Fat129 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol657 mg
Sodium76 mg
Potassium178 mg
Calcium31 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus79 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C53 mg
Vitamin A3.5 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline21 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 164. The excerpt below is the record exactly as published.
SOLE DOREE As I explained under ‘‘ Fish A la Meuniére’’ (No. 778), “€ Sole Dorée ”’ is a sole fried in clarified butter, dished dry, and garnished with slices of carefully peeled lemon. 825—SOLE DUGLERE All fish treated after this recipe, with the exception of soles, should be divided up. Put the sole
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