pescatariannut-freeegg-freesoy-free
Sole with White Wine Sauce
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
622Calories
13 gProtein
53 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein13 g
Carbohydrates53 g
Fiber0 g
Sugars0 g
Total Fat48 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol155 mg
Sodium155 mg
Potassium168 mg
Calcium29 mg
Iron3.3 mg
Magnesium25 mg
Phosphorus198 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A5 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate93 mcg
Choline33 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 86. The excerpt below is the record exactly as published.
SOLE WITH WHITE WINE SAUCE. Prepare two soles as in No. 433, put them in a buttered saut^-pan, season with salt and pepper, moisten with a pint of dry white wine, and set them into the oven to bake for twenty-five minutes. Meantime melt and mix in a stewpan two ounces of very fresh butter with the same quantity of fiour, by stirring it over the fire with a wooden spoon for two or three minutes; season the same with salt, pepper, and a little grated nutmeg; moisten with half a pint of w^hite brot
Cook this with the app: pantry check, scaling, and the assistant.