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Broiled Smelts
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.1 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat1 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol4.4 mg
Sodium3.8 mg
Potassium18 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline4.1 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 68. The excerpt below is the record exactly as published.
Broiled Smelts Split and dean as many smelts as are required. Select large ones. Remove the backbone, rub each one with olive oil^ and season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.