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Sole, Filets de, en Mayonnaise
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
323Calories
8 gProtein
17 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein7.7 g
Carbohydrates17 g
Fiber3 g
Sugars7.1 g
Total Fat27 g
Saturated Fat3.8 g
Monounsaturated Fat6 g
Polyunsaturated Fat15 g
Omega-31.3 g
Cholesterol33 mg
Sodium591 mg
Potassium266 mg
Calcium42 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus152 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C55 mg
Vitamin A17 mcg
Vitamin E2.1 mg
Vitamin K54 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline47 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 83. The excerpt below is the record exactly as published.
Sole, Filets de, en Mayonnaise. — Bake the fillets in a well-buttered baking dish with a squeeze of lemon, white pepper, and salt for ten or twelve minutes ; press the fillets till quite cold, then dip in a thick mayonnaise, and when this has set, dish the fillets e7i couronne, filling the centre with Russian salad garnished with julienne strips of red chillies, French gherkin, etc.
Cook this with the app: pantry check, scaling, and the assistant.