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Soles a la Colbert
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
18Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium74 mg
Potassium40 mg
Calcium5.3 mg
Iron0 mg
Magnesium4.5 mg
Phosphorus63 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Choline16 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 49. The excerpt below is the record exactly as published.
SOLES A LA COLBERT. Clean and trim the soles ; wash and wipe them dry with a clean cloth ; then flour them over and iry them, after which cut them open at the back, and carefully take out the back bone ; fill the inside with some cold Maitre d' Hotel butter, turn the soles on their back in a dish, pour round them an essence of fish or of anchovies
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