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Sole for a Convalescent
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
Presented as published in 1892. 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
72Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein5.8 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat5 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol195 mg
Sodium85 mg
Potassium59 mg
Calcium29 mg
Iron0.5 mg
Magnesium5.9 mg
Phosphorus129 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate26 mcg
Choline156 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1841. The excerpt below is the record exactly as published.
Sole for a Convalescent.— Take one fillet of a large fresh sole, sprinkle a little pepper and salt upon it, and put it into a sauce- pan with four table-spoonfuls of cold water. Bring the liquor gently to the boil, skim it, and simmer very gently tiU the fish is done enough. Take up the sole wdth an egg-slice, and place it on a hot dish. Stir the well-beaten yolk of a new-laid egg
Cook this with the app: pantry check, scaling, and the assistant.