gluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free

Tenderloin of Sole, Spanish

Name: Tenderloin of Sole, Spanish
Yield: 3 servings
Ingredients: four ripe tomatoes; two onions; two chili peppers; one-half pound of salt pork; a pinch of salt; one and one-half tablespoonfuls of good olive oil; a teaspoonful of corn starch

From The Times cook book, no. 2, 1905

Serves 3

Presented as published in 1905. 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

851Calories

5 gProtein

56 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories851 kcal

Protein5.1 g

Carbohydrates56 g

Fiber4.3 g

Sugars9.2 g

Total Fat68 g

Saturated Fat25 g

Monounsaturated Fat37 g

Polyunsaturated Fat8.7 g

Omega-30 g

Cholesterol43 mg

Sodium25 mg

Potassium630 mg

Calcium44 mg

Iron1.1 mg

Magnesium34 mg

Phosphorus109 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C62 mg

Vitamin A81 mcg

Vitamin E1 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate47 mcg

Choline30 mg

Caffeine0 mg

Water265 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 10. The excerpt below is the record exactly as published.

TENDERLOIN OF SOLE, SPAN- ISH. Mrs. C. Hickson, 231 West Eighteenth street, Los Angeles— Four ripe tomatoes, or one-half can, two onions sliced and fried a light brown, 2 chili peppers chopped fine, one- half pound of salt pork cut in small pieces and fried, a pinch of salt. Boil all together until tender, then thicken- with a teaspoonfui of corn starch and set aside to cool while preparing the fish. Put one and one-halt tablespoonfuls of good olive oil

Cook this with the app: pantry check, scaling, and the assistant.