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Bluefish Fried
From European and American cuisine, 1914
Serves 1
Bluefish fried in larding pork is excellent.
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
154Calories
5 gProtein
0 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.8 g
Cholesterol28 mg
Sodium7014 mg
Potassium94 mg
Calcium6.1 mg
Iron0.2 mg
Magnesium8.4 mg
Phosphorus57 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate0.5 mcg
Choline6.8 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 149. The excerpt below is the record exactly as published.
ason with 1 tablespoonful sea^ soning salt, letting lie Ys ^our ; then roll the fish in fiour ; melt 1 tablespoonful lard or fat in a frying pan, when hot put in as many fish pieces as will conveniently lie in the pan, and fry light brown BLUEFISH. 923 on both sides ; when all are fried arrange them on a hot dish, and serve with French fried potatoes and mustard sauce, or without an; sauce. Bluefish fried in larding pork is excellent Broiled Blneflsh with Butter h I'AlIemande.— Split a well-cleaned bluefish
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