Cutlets of Sole
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 11. The excerpt below is the record exactly as published.
CUTLETS OF SOLE. CUT two soles into narrow pieces, crosswise, dredge a little flour over them, dip each piece in an egg well beaten, and then into bread- crumbs ; fry them a nice brown in hot lard, drain and serve them with fried parsley in the centre, with the slices of sole raised round it. n m. z m & & m * m m m ± wt m «. fi n m it * ^i, «j m n m jj m m # £ n m to m # » w m $ £ «: &0m m m m, s #«*#»» Jg0& 8 PH lit FRIED SOLES. KEMOVE the skin from the dark side of the soles, clean them, and wipe them dry, and dredge a little flour over them ; brush them over with the yolk of a well beaten egg, dip them into bread-crumbs
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