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Soles with Fried Parsley
From Practical household cookery, 1891
Serves 3
This method suits any kind of salt-water fish.
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
469Calories
18 gProtein
79 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein18 g
Carbohydrates79 g
Fiber12 g
Sugars2.5 g
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol7.5 mg
Sodium75 mg
Potassium514 mg
Calcium69 mg
Iron5.9 mg
Magnesium176 mg
Phosphorus533 mg
Zinc6.4 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D0.5 mcg
Vitamin C18 mg
Vitamin A2 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate42 mcg
Choline59 mg
Caffeine0 mg
Water571 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 85. The excerpt below is the record exactly as published.
SOLES WITH FRIED PARSLEY. After having cleaned and trimmed two soles, throw them into two quarts of boiling salt water. Meanwhile boil the fr}'ing fat, and when the soles are nearly oookefl strain and dry them well, then dip them in the frying fat with some parsley, and sen^e with a lemon cut in four
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