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Sole with Water Souchet
From Cassell's dictionary of cookery, 1892
Serves 2
This broth must be as salt as the salt sea.
Presented as published in 1892. 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
13Calories
2 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein1.9 g
Carbohydrates0.8 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.6 mg
Sodium4894 mg
Potassium90 mg
Calcium23 mg
Iron0.8 mg
Magnesium8.6 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C17 mg
Vitamin A54 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline9.7 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1846. The excerpt below is the record exactly as published.
Sole with Water Souchet. — Take some fine fresh soles, scale the white side, and take the skin from the black side. Empty out all the intestines, and wash the fish thoroughly in several waters. When the soles are quite clean, boil them in water souchet, which should be prepared as follows : — Take some roots of parsley, and cut them into slices about the eighth of an inch thick and an inch in length. Put these roots into some water with a bunch of parsley, gi-een onions, and a little salt; let them stew for an hour
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Cook this with the app: pantry check, scaling, and the assistant.