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Baked Sole or Fillet of Flounders

Name: Baked Sole or Fillet of Flounders
Yield: 1 servings
Ingredients: Fish,; Olive oil.; Lemon-juice,; Seasoned bread-crumbs.; Eggs,; Larding pork,; Onions,; Green olives.

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

1106Calories

29 gProtein

94 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1106 kcal

Protein29 g

Carbohydrates94 g

Fiber13 g

Sugars9.6 g

Total Fat71 g

Saturated Fat21 g

Monounsaturated Fat48 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol226 mg

Sodium5813 mg

Potassium523 mg

Calcium361 mg

Iron7.9 mg

Magnesium91 mg

Phosphorus399 mg

Zinc2.6 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D1.8 mcg

Vitamin C11 mg

Vitamin A133 mcg

Vitamin E8.8 mg

Vitamin K58 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.1 mg

Folate180 mcg

Choline209 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 14. The excerpt below is the record exactly as published.

BAKED SOLE, OR FILLET OF FLOUNDERS GERMAN Fish, Olive oil. Lemon-juice, Seasoned bread-crumbs. Eggs, Larding pork, Onions, Green olives.

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