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Soles a la Horley
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
20Calories
3 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein3.2 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium1854 mg
Potassium53 mg
Calcium8.4 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus65 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C2.8 mg
Vitamin A6.5 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline17 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 463. The excerpt below is the record exactly as published.
SOLES, a la Horley. — After cleaning the soles cut them entirely open by the back from head to tail ; cut each into four nice fillets, and steep them in lemon juice, salt, parsley, and sliced onions ; shake them in this sea- soning, where they ought to remain nearly an hour; when ready to serve, drain, flour, and fry them; they must be firm and of a good colour; dish, and serve under an lialientu or tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.