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Soles, Fried
From Soyer's standard cookery, 1912
Serves 4
The above quantity of lard or fat, if carefully used and not burnt, would do for several occasions, by straining it off each time after using.
Presented as published in 1912. 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
4133Calories
2 gProtein
6 gCarbs
454 gFat
Full nutrition (34 nutrients)
Calories4133 kcal
Protein2.5 g
Carbohydrates6 g
Fiber0.3 g
Sugars0.2 g
Total Fat454 g
Saturated Fat178 g
Monounsaturated Fat205 g
Polyunsaturated Fat51 g
Omega-30 g
Cholesterol446 mg
Sodium90 mg
Potassium26 mg
Calcium16 mg
Iron0.4 mg
Magnesium4.2 mg
Phosphorus36 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0.1 mg
Vitamin A8.1 mcg
Vitamin E2.8 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline238 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 62. The excerpt below is the record exactly as published.
Soles, Fried. Have about four pounds of lard or clean fat in a small fish-kettle, which place over a moderate fire, cut off the fins of the sole, and dip it into flour, shake part of the flour off, have an egg well beaten upon a plate, with which brush the fish all over, and cover it with bread-crumbs; ascertain if the lard is hot, by throwing in a few bread-crumbs; it will hiss if sufficiently hot, put in the fish, which will require nearly ten minutes' cooking, and ought to be perfectly crisp, drain it on a cloth, dish upon a napkin, garnish with parsley, and serve shrimp sauce in a boat
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