pescatariandairy-freenut-freesoy-free
Fried Soles with Shrimp Sauce
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
189Calories
13 gProtein
24 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein13 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat4.1 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol73 mg
Sodium425 mg
Potassium146 mg
Calcium72 mg
Iron1.8 mg
Magnesium22 mg
Phosphorus199 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C0.4 mg
Vitamin A37 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate56 mcg
Choline83 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 49. The excerpt below is the record exactly as published.
FRIED SOLES, WITH SHRIMP SAUCE. Clean the soles thoroughly, pull off the brown skin, cut off the head, and with a pair of large scissors trim away the fins close up to the fillets ; then wash and wipe the soles dry and roll in little flour ; dip them first into beaten egg, and then into fine bread crumbs ; place the fish on a dish in a cool place until within twenty minutes of dinner time ; then fry them in hot fat; when done, drain them on a napkin, and dish them up with some fried parsley. Serve with a sauce boat full of shrimp or anchovy sauce
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