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Fillets of Sole a la Orly
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
30Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.8 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium110 mg
Calcium17 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 48. The excerpt below is the record exactly as published.
Fillets of Sole a la Orly. Prepare your fillets by steeping them for an hour in lemon-juice, pepper, salt, parsley, and slices of onion ; drain and dr}- the fillets. Fry in batter, or in a thick coat of flour
Cook this with the app: pantry check, scaling, and the assistant.