pescatariangluten-freenut-freeegg-freesoy-free
To Boil Soles
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21999 mg
Potassium4.5 mg
Calcium14 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 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 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 22. The excerpt below is the record exactly as published.
To Boil Soles. — Cleanse and wash the fish carefully, cut off the fins, but do not skin the fish. Lay them in a fish-kettle with enough cold water to cover them, and allow 4 oz. of salt to each gallon of water. Let the water come gradually to a boil, and keep it simmering from five to ten minutes according to size. Drain the fish well and serve with shrimp sauce, lobster sauce, plain melted butter, or anchovy sauce
Cook this with the app: pantry check, scaling, and the assistant.