pescatariangluten-freenut-freeegg-freesoy-free
Steamed Sole
From The household gas cookery book, 1900
Serves 1
Use pats of butter instead of sauce.
Presented as published in 1900. 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
18Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium74 mg
Potassium40 mg
Calcium5.3 mg
Iron0 mg
Magnesium4.5 mg
Phosphorus63 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Choline16 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 122. The excerpt below is the record exactly as published.
Steamed Sole. Place the sole on a dish and steam from eight to ten minutes, according to size. Carefully lift it out, and serve on a hot dish with some rings of lemon and a sprig or two of parsley. Pats of butter should be used
Cook this with the app: pantry check, scaling, and the assistant.