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Bhunihui Machli (Fried Soles)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
329Calories
1 gProtein
9 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein1.2 g
Carbohydrates8.8 g
Fiber3.5 g
Sugars1.1 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol85 mg
Sodium371 mg
Potassium105 mg
Calcium37 mg
Iron1.7 mg
Magnesium27 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A2.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline2.2 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 133. The excerpt below is the record exactly as published.
Bhunihui Machli. (Fried Soles). Take two soles weighing about one pound each, remove the heads, tails, and black skin, and cut in three pieces ; wash thoroughly in cold water. Make a mixture of one teaspoonful of coriander, turmeric, and ground onions, half a teaspoonful each of red chillies and salt, a pinch of nutmeg and mace. Rub the pieces of sole with this and leave for an hour. Boil four ounces of ghee, and fry four ounces of finely-shred onions
Cook this with the app: pantry check, scaling, and the assistant.