pescatariannut-freeegg-freesoy-free
Brook Trout
From The new practical housekeeping, 1890
Serves 1
Trout should never be overcooked.
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
615Calories
19 gProtein
97 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein19 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat8.7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.9 g
Cholesterol49 mg
Sodium16 mg
Potassium261 mg
Calcium35 mg
Iron7.4 mg
Magnesium39 mg
Phosphorus197 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A119 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B121.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate204 mcg
Choline19 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 215. The excerpt below is the record exactly as published.
Brook Trout — ^Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not burning ; throw in a little salt to prevent sticking, and do not turn until brown enough for the table. The general defect in cooking trout when fried, is over cooking. They should never be done to a crisp. Fry also in a little butter or oil
Cook this with the app: pantry check, scaling, and the assistant.