Soles with Wine

Name: Soles with Wine
Ingredients: fillets of sole; beaten eggs; bread crumbs; olive oil; a tablespoonful of butter; half a glass of dry white wine; chopped parsley; Parmesan cheese; slices of lemon

From Bohemian San Francisco, 1914

Presented as published in 1914. 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

411Calories

11 gProtein

60 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories411 kcal

Protein11 g

Carbohydrates60 g

Fiber5.1 g

Sugars4.3 g

Total Fat17 g

Saturated Fat1.6 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.2 g

Cholesterol82 mg

Sodium383 mg

Potassium256 mg

Calcium121 mg

Iron3.6 mg

Magnesium27 mg

Phosphorus125 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C53 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5 mg

Folate116 mcg

Choline89 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 67. The excerpt below is the record exactly as published.

fillets of sole and pound lightly SOLES with blade of knife then soak them two WITH WINE hours in beaten eggs seasoned with salt and pepper. When ready to cook roll them in bread crumbs and fry in olive oil. Take a little of that oil and put in another pan with a tablespoonful of butter and season with salt and pepper and again cook fish in this, adding half a glass of dry white wine. Sprinkle with chopped parsley and let cook five minutes. Sprinkle with Parmesan cheese and put slices of lemon

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