pescatariangluten-freenut-freeegg-freesoy-free
Sole, Stewed Family Style
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
442Calories
10 gProtein
51 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein9.6 g
Carbohydrates51 g
Fiber7.5 g
Sugars11 g
Total Fat21 g
Saturated Fat13 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol65 mg
Sodium110 mg
Potassium1257 mg
Calcium101 mg
Iron2.7 mg
Magnesium79 mg
Phosphorus222 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C80 mg
Vitamin A329 mcg
Vitamin E1.6 mg
Vitamin K425 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate102 mcg
Choline62 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 48. The excerpt below is the record exactly as published.
add a little water. Season with salt and pepper to suit. Moderate oven. SOLE, STEWED FAMILY STYLE Take a large sole. Cut in pieces to suit. Take a pot; add a little oil or but- ter. Chop up one onion and brown a little in pot. Put in sole and cook until ^yarm. Add a little white wine and a little tomato and parsley chopped up, also boiled potatoes cut in pieces to suit.
Cook this with the app: pantry check, scaling, and the assistant.