Egg and Bread Crumb

Name: Egg and Bread Crumb
Ingredients: Eggs; Salad Oil; Butter; Bread Crumbs

From Buckmaster's cookery, 1887

This mixture is sufficient for three or four pairs of soles.

Presented as published in 1887. 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

690Calories

27 gProtein

78 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories690 kcal

Protein27 g

Carbohydrates78 g

Fiber4.9 g

Sugars7.1 g

Total Fat40 g

Saturated Fat5.5 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.9 g

Omega-30 g

Cholesterol403 mg

Sodium934 mg

Potassium352 mg

Calcium256 mg

Iron7 mg

Magnesium59 mg

Phosphorus379 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E5.8 mg

Vitamin K8.4 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.2 mg

Folate163 mcg

Choline310 mg

Caffeine0 mg

Water86 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 84. The excerpt below is the record exactly as published.

Egg and Bread Crumb. 1. Strip off the black skin of a large sole, scrape or skin the other side, remove the gills, cut off the fins. '2. Wash it, wipe it, and dry it in a clean cloth ; this is necessary with all fish that have to be broiled or fried. 3. Make an incision down each side, not quite to the back bone. 4. Put it on a dish and cover it with milk, let it remain ten or fifteen minutes, then dry in a clean cloth. 5. Flour it well on both sides, or brush it over with egg and bread crumb. 6. Put it into fat at a temperature of 380°, gradually raising it to a temperature of 385°. 7. When the sole is of a golden-brown colour, place it on kitchen-paper, or better, a clean cloth, sprinkle with salt, put it on a napkin, garnish with fried parsley, and send it up with half a lemon. The sole may be fried in a frying-pan, but a frying-kettle is better. Precautions. — Let the sole be thoroughly dried and covered with the hot fat. EGG AND BREAD CRUMB. Ingredients. Eggs. Salad Oil. Butter. Bread Crumbs

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