Soles in Tomato Sauce (Beezimgeii in Tomatensance)
From German cookery for the English kitchen, 1906
Serve hot.
Presented as published in 1906. 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
1361Calories
207 gProtein
46 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1361 kcal
Protein207 g
Carbohydrates46 g
Fiber12 g
Sugars26 g
Total Fat33 g
Saturated Fat7 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat5.9 g
Omega-30.3 g
Cholesterol714 mg
Sodium7748 mg
Potassium5143 mg
Calcium458 mg
Iron11 mg
Magnesium422 mg
Phosphorus4214 mg
Zinc6.4 mg
Copper1 mg
Manganese1.2 mg
Vitamin D44 mcg
Vitamin C67 mg
Vitamin A159 mcg
Vitamin E10 mg
Vitamin K1.6 mcg
Vitamin B61.6 mg
Vitamin B1218 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate79 mcg
Choline1032 mg
Caffeine0 mg
Water2003 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 20. The excerpt below is the record exactly as published.
3^ lbs. soles. I \\ pint tomato sauc
Cook this with the app: pantry check, scaling, and the assistant.