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Sole Portugaise
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
39Calories
4 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein4.2 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol11 mg
Sodium80 mg
Potassium324 mg
Calcium17 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus92 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C16 mg
Vitamin A53 mcg
Vitamin E0.8 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate19 mcg
Choline24 mg
Caffeine0 mg
Water135 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 Portugaise. Poach the sole in lemon juice and the cooking-liquor of fish. Drain, dish and surround with a garnish of two medium- sized skinned tomatoes, minced, cooked in butter, combined with minced and cooked mushrooms, and a large pinch of chopped shallots. STANDARD COOKERY. 91 Coat the sole with white wine sauce
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