pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Soles (Boiled)
From Recipes for the million, 1891
Serves 2
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
70Calories
4 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein3.7 g
Carbohydrates15 g
Fiber4.4 g
Sugars3.3 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.6 mg
Sodium4893 mg
Potassium297 mg
Calcium79 mg
Iron1.4 mg
Magnesium31 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.4 mcg
Vitamin C5.6 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline14 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 203. The excerpt below is the record exactly as published.
SOLES (BOILED). — Gut and skin the fish, wash them in clear water, then lay them in salt and water with a little vinegar for two hours. Put them into a stew-pan with an onion, sweet herbs, pepper and salt, cover them with water
Cook this with the app: pantry check, scaling, and the assistant.