Frenchdinnerpescatariangluten-freenut-freeegg-freesoy-free
Sole Meuniere A L’Orange
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
102Calories
5 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein4.7 g
Carbohydrates21 g
Fiber3.6 g
Sugars15 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium90 mg
Potassium339 mg
Calcium83 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus104 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C106 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate46 mcg
Choline16 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 166. The excerpt below is the record exactly as published.
SOLE MEUNIERE A L’ORANGE When the sole is cooked and dished, lay thereon a row of orange slices, peeled to the pulp and thoroughly pipped, or some sections of oranges, likewise peeled to the pulp and care- fully pipped. This done, cover the sole and the garnish with lightly-browned butter
Cook this with the app: pantry check, scaling, and the assistant.