pescatariangluten-freenut-freesoy-free
Sole Hollandaise
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
27Calories
4 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein3.8 g
Carbohydrates1.6 g
Fiber0.8 g
Sugars0.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium89 mg
Potassium179 mg
Calcium41 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C33 mg
Vitamin A108 mcg
Vitamin E0.3 mg
Vitamin K410 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate39 mcg
Choline19 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 64. The excerpt below is the record exactly as published.
Sole Hollandaise. Break the spine of the sole by folding it over in several places. Place the fish in a deep dish; cover it with slightly salted water; set to boil and then poach gently for fifteen minutes with the lid on. Drain and dish on a napkin with green parsley all round. Serve at the same time some plainly boiled potatoes, and some melted butter
Cook this with the app: pantry check, scaling, and the assistant.