Stewed Soles with Oyster Sauce
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
119Calories
9 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein9.5 g
Carbohydrates2 g
Fiber0 g
Sugars0.5 g
Total Fat2.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium951 mg
Potassium412 mg
Calcium156 mg
Iron1.1 mg
Magnesium7.1 mg
Phosphorus152 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.7 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.5 mg
Folate19 mcg
Choline44 mg
Caffeine0 mg
Water681 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 30. The excerpt below is the record exactly as published.
Stewed Soles with Oyster Sauce. Scrape a pair of thick soles, leaving on the skins, and steep them for a couple of hours in a little vinegar, with a dust of pepper and salt over them. Place the soles in a iishkettle with the vinegar and one pint of boiling fish stock
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