dairy-freenut-freesoy-free
Soles (Fried)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
581Calories
19 gProtein
53 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein19 g
Carbohydrates53 g
Fiber5.5 g
Sugars6.4 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol221 mg
Sodium586 mg
Potassium365 mg
Calcium169 mg
Iron4.4 mg
Magnesium44 mg
Phosphorus277 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C53 mg
Vitamin A84 mcg
Vitamin E1 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline190 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Recipes for the million (1891), page 203. The excerpt below is the record exactly as published.
SOLES (FRIED). — Skin and trim the fish, cut them open, dip in egg and bread crumbs, and fry in boiling lard to a light, but not pale brown. Send to table on a napkin with whole lemons
Cook this with the app: pantry check, scaling, and the assistant.