Fried Sole

Name: Fried Sole
Yield: 6 servings
Ingredients: 3 % lbs. of fish; 1 cup grated rolls; Juice of 1 lemon; 1 egg; 1 onion, sliced thin; 2 tbsps. of milk; % lb. of butter for frying; Some flour

From The art of German cooking and baking, 1922

Serves 6

Serve on a hot platter, garnish with lemon slices and parsley. Quantity for 6 persons.

Presented as published in 1922. 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

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 68. The excerpt below is the record exactly as published.

FRIED SOLE. Quantity for 6 Persons. 3 % lbs. of fish 1 cup grated rolls Salt, white pepper Juice of 1 lemon 1 egg 1 onion, sliced thin 2 tbsps. of milk % lb. of butter for frying Some flour

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