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Brook Trout (Angler Style)
From The national course in home economics, 1917
Serves 12
Unequaled in flavor.
Presented as published in 1917. 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
725Calories
7 gProtein
0 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein7.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat77 g
Saturated Fat28 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.2 g
Omega-30 g
Cholesterol63 mg
Sodium22 mg
Potassium150 mg
Calcium8 mg
Iron0.2 mg
Magnesium8 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D6.6 mcg
Vitamin C0.8 mg
Vitamin A25 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate3.6 mcg
Choline29 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 284. The excerpt below is the record exactly as published.
BROOK TROUT. (Angler Style.) If you cook brook trout as the angler does, split to the tail and clean. Wash and drain. For a dozen large trout fry six slices of salt pork
Cook this with the app: pantry check, scaling, and the assistant.