pescatariangluten-freenut-freesoy-free
Fried Soles
From Practical household cookery, 1891
Serves 4
Use moderate-sized soles for frying.
Presented as published in 1891. 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
18Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium74 mg
Potassium40 mg
Calcium5.3 mg
Iron0 mg
Magnesium4.5 mg
Phosphorus63 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Choline16 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 84. The excerpt below is the record exactly as published.
FRIED SOLES. Trim and clean four soles of moderate size, as in the foregoing. Flour these well on both sides, then pass them through breadings (No. 269) and bread-raspings (No. 268). After which, dip them in warm frying fat, and gradually increase the heat till the soles are of a nice pale-brown colour, when they must be taken out. Drain them on a cloth, sprinkle each with salt, dish up on a napkin, garnish 198 PRACTICAL HOUSEHOLD COOKERY. with a few sprigs of fried parsley and a lemon cut in quarters, and serve with or without some Shrimp, Lobster, Melted Butter, or Hollandaise sauoa
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.