pescatariandairy-freenut-freesoy-free
Soles a la Colbert
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
89Calories
9 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein9.4 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat5.2 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol197 mg
Sodium145 mg
Potassium109 mg
Calcium33 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline163 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 177. The excerpt below is the record exactly as published.
Soles a la Colbert. — Trim a good-sized sole, take off both skins and wipe it with a cloth. With a sharp-pointed knife make an incision alongside the bone, break the bone at each end, remove it carefully without mutilating the fish. Brush the fish with beaten egg on both sides, and cover well with fresh bread-crumbs. Fry in deep hot fat a golden colour, drain it well on paper or a cloth, dish up and fill the centre of the fish (the cavity where the bone was removed) with well-seasoned
Cook this with the app: pantry check, scaling, and the assistant.