pescatariandairy-freenut-freesoy-freeshellfish-free
Another Method of Frying Fish
From Soyer's standard cookery, 1912
Serves 1
Do not use butter.
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
766Calories
31 gProtein
132 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein31 g
Carbohydrates132 g
Fiber0 g
Sugars0.4 g
Total Fat12 g
Saturated Fat7.5 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol372 mg
Sodium148 mg
Potassium369 mg
Calcium100 mg
Iron11 mg
Magnesium60 mg
Phosphorus382 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate319 mcg
Choline294 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 278. The excerpt below is the record exactly as published.
Another Method of Frying Fish. Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt. Stir in one gill of tepid water and place the whole to stand for half an hour in a cool place. Next beat the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.