Soles, Baked au Gratin
From A handbook of fish cookery, 1897
Presented as published in 1897. 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
233Calories
2 gProtein
15 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein1.7 g
Carbohydrates15 g
Fiber1.9 g
Sugars4.7 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol66 mg
Sodium10 mg
Potassium206 mg
Calcium26 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline6.8 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.
Soles, Baked au Gratin. — Melt an ounce of butter in a gratin- dish, or tin baking dish. Chop finely two or three shallots, a small bunch of parsley, and few herbs, grate a slice of stale bread. Sprinkle half the quantity of these at the bottom of the dish, lay the sole upon that and cover with the remainder. Pour either a glass of white wine or the juice of a lemon over all, lay a few bits of butter at the top, and bake in a quick oven for twenty minutes. Serve in the same dish, sprinkled with salt and pepper
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