Fried Sole
From Buckmaster's cookery, 1887
Ensure the sole is thoroughly dried before frying.
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
675Calories
30 gProtein
99 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein30 g
Carbohydrates99 g
Fiber7.8 g
Sugars21 g
Total Fat19 g
Saturated Fat7.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol215 mg
Sodium959 mg
Potassium809 mg
Calcium557 mg
Iron7 mg
Magnesium92 mg
Phosphorus542 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C59 mg
Vitamin A178 mcg
Vitamin E0.9 mg
Vitamin K80 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)7.6 mg
Folate157 mcg
Choline212 mg
Caffeine0 mg
Water353 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.
FRIED SOLE. Ingredients. Milk. Sole. Parsley. Lemon. Egg and Bread Crumb
Cook this with the app: pantry check, scaling, and the assistant.