pescatariannut-freesoy-free
Sole a la Tirhoot
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
779Calories
10 gProtein
32 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein10 g
Carbohydrates32 g
Fiber0.3 g
Sugars0.5 g
Total Fat69 g
Saturated Fat11 g
Monounsaturated Fat44 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol135 mg
Sodium254 mg
Potassium149 mg
Calcium53 mg
Iron2.6 mg
Magnesium21 mg
Phosphorus145 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C1.5 mg
Vitamin A49 mcg
Vitamin E19 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate77 mcg
Choline93 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 82. The excerpt below is the record exactly as published.
Sole a la Tirhoot. — Take some fillets of sole, dip them into egg and flour, and fry them in salad oil ; then roll and allow them to get quite cold. Then cover them with the following sauce : — Add to a gill of good cream the yolks of two hard-boiled eggs, rubbed smooth, with a teaspoonful of anchovy sauce ; when well mixed with the cream add gradually a tablespoonful of a lemon
Cook this with the app: pantry check, scaling, and the assistant.