pescatariannut-freeegg-freesoy-free
Small Fried Fillets of Sole
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
926Calories
78 gProtein
108 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories926 kcal
Protein78 g
Carbohydrates108 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat6.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol234 mg
Sodium3773 mg
Potassium1270 mg
Calcium427 mg
Iron7.9 mg
Magnesium145 mg
Phosphorus1530 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E3 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B126.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate223 mcg
Choline339 mg
Caffeine0 mg
Water615 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 60. The excerpt below is the record exactly as published.
small fried fillets of sole. Small fried fillets of sole. Cut fillets of sole into small strips about one- quarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.