Fried Sole or Plaice

Name: Fried Sole or Plaice
Ingredients: 3 tablespoonfuls bread crumbs; 1 teaspoonful mixed herbs; Pepper; salt; cayenne; 1 lemon rind grated; 2 lbs. middle cut of cod; Egg; 1 oz. butter or dripping; Parsley for garnish

From Liverpool School of Cookery recipe book, 1900

Presented as published in 1900. 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

1158Calories

171 gProtein

16 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1158 kcal

Protein171 g

Carbohydrates16 g

Fiber1.2 g

Sugars1.6 g

Total Fat40 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol605 mg

Sodium813 mg

Potassium3855 mg

Calcium210 mg

Iron5.4 mg

Magnesium305 mg

Phosphorus1974 mg

Zinc5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D11 mcg

Vitamin C9.2 mg

Vitamin A189 mcg

Vitamin E7.2 mg

Vitamin K2.4 mcg

Vitamin B62.3 mg

Vitamin B128.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)20 mg

Folate109 mcg

Choline776 mg

Caffeine0 mg

Water776 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 7. The excerpt below is the record exactly as published.

Fried Sole or Plaice. Dressed Cod. 3 tablespoonfuls bread crumbs. I teaspoonful mixed herbs. Pepper, salt, cayenne. \ lemon rind grated. 2 lbs. middle cut of cod. Egg. 1 oz. butter or dripping. Parsley for garnish

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