pescatariannut-freeegg-freesoy-free
Soles au Gratin
From The white ribbon cook book, 1894
Serves 2
Serve in the baking dish with parsley.
Presented as published in 1894. 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
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 14. The excerpt below is the record exactly as published.
oles au Crratin — Soles, a little stock, 1 lemon, a little anchovy, pepper and salt, bread crumbs, a small piece of butter, and a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.