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Broiled Smelts
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Can also be broiled between slices of bacon.
Presented as published in 1885. 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
440Calories
80 gProtein
0 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein80 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat2.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat4 g
Cholesterol349 mg
Sodium274 mg
Potassium1318 mg
Calcium274 mg
Iron4.1 mg
Magnesium136 mg
Phosphorus1046 mg
Zinc7.5 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E2.3 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B1216 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate18 mcg
Choline295 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 123. The excerpt below is the record exactly as published.
BROILED SMELTS. Wash the fish in cold salted water, dry them on a clean towel ; dip them in melted butter highly seasoned with salt, pepper, and a dust of cayenne
Cook this with the app: pantry check, scaling, and the assistant.