Steamed Fillets of Haddock or Sole
From Plain cookery recipes, 1908
If not for an invalid, the fillets may be dished with a good fish sauce poured over.
Presented as published in 1908. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.6 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0 mg
Potassium2.7 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water2.4 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 9. The excerpt below is the record exactly as published.
Steamed Fillets of Haddock or Sole* One filleted fish. Half a teaspoonful of lemon Pinches of pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.