Fried Sole
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Frying fish requires deep fat and a frying basket.
Presented as published in 1904. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium202 mg
Potassium3.4 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline0.6 mg
Caffeine0 mg
Water7.2 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 3. The excerpt below is the record exactly as published.
fried sole, maintenon cutlet, Madeira, and sundries."— Charles Dickens (''Sketches by Boz"). IF you ask for sole in the American market you will get flounder; but the mode of preparation is the same for both. To fry the fish acceptably, first scrape it, cut off the head and fins, wash in cold water, and wipe dry. Sprinkle with salt, dip twice in beaten egg and bread-crumbs, and fry brown in boiling lard or dripping. Serve with it on a separate dish a mayonnaise dress- ing in which a tablespoonful of capers
Cook this with the app: pantry check, scaling, and the assistant.