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Baked Smelts
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
551Calories
57 gProtein
32 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein57 g
Carbohydrates32 g
Fiber10 g
Sugars2.5 g
Total Fat24 g
Saturated Fat6.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol210 mg
Sodium221 mg
Potassium1205 mg
Calcium312 mg
Iron9.7 mg
Magnesium178 mg
Phosphorus753 mg
Zinc6.2 mg
Copper1.7 mg
Manganese2.9 mg
Vitamin D2.4 mcg
Vitamin C49 mg
Vitamin A65 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B1210 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate70 mcg
Choline200 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 214. The excerpt below is the record exactly as published.
Baked Smelts. — ^Wash, and dry twelve smelts thoroughly in a cloth, and arrange them nicely in a flat baking-dish. Cover with fine bread-crumbs, and little pieces of butter. Season with salt, cayenne, and two blades pounded mace, and bake for fifteen minutes. Just before serving, add a squeeze of lemon-juice, and garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.