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White Wine Sauce for Sole
From Cassell's dictionary of cookery, 1892
Serves 2
Cooking time varies based on the size of the sole.
Presented as published in 1892. 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
61Calories
3 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein2.7 g
Carbohydrates9.7 g
Fiber2.4 g
Sugars3.2 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.6 mg
Sodium47 mg
Potassium171 mg
Calcium41 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.8 mg
Vitamin D0.4 mcg
Vitamin C5.6 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2271. The excerpt below is the record exactly as published.
White Wine Sauce for Sole.— First boil a large sole in the white wine. To do this, cleanse and trim the sole, and put it into a shallow fish kettle just large enough to hold it. Skin a small onion, and cut it into dice; sprinkle it over the fish, and add a little salt, a small bunch of sweet herbs, six peppercorns, and one clove. Pour over the sole as much French white wine as will cover it
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