gluten-freenut-freeegg-freesoy-free
Sole Pie
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
204Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein1.4 g
Carbohydrates2.5 g
Fiber0 g
Sugars0.1 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol61 mg
Sodium23 mg
Potassium65 mg
Calcium36 mg
Iron0 mg
Magnesium3.8 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.4 mcg
Choline0.7 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 464. The excerpt below is the record exactly as published.
SOLE PIE. — Split some soles from the bone, and cut the fins close ; season with a mixture of salt, pepper, a little nutmeg and pounded mace, and put them in layers, with oysters. They eat excellently. A pair of middling sized ones will do, and half a hundred of oysters. Put in the dish the oyster liquor, two or three spoonfuls of broth, and some butter. When the pie comes borne, pour in a cupful of thick cream
Cook this with the app: pantry check, scaling, and the assistant.