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Fried Soles a la Horly
From The table, 1889
Serves 6
Presented as published in 1889. 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
49Calories
7 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein6.7 g
Carbohydrates2.6 g
Fiber0.7 g
Sugars1.4 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium317 mg
Potassium225 mg
Calcium17 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus138 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C3.7 mg
Vitamin A5 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.5 mcg
Choline33 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 137. The excerpt below is the record exactly as published.
Fried Soles a la Horly.— Fry twelve fillets of- sole as for No. 320, and serve with half a pint of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.