Cat Fish

Name: Cat Fish
Ingredients: small sized cat fish; salt; pepper; butter or vegetable oil; fine, sifted bread crumbs; thin sliced bacon

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

678Calories

23 gProtein

78 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories678 kcal

Protein23 g

Carbohydrates78 g

Fiber4.9 g

Sugars6.9 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol42 mg

Sodium1271 mg

Potassium340 mg

Calcium201 mg

Iron5.5 mg

Magnesium55 mg

Phosphorus284 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A7 mcg

Vitamin E0.4 mg

Vitamin K7.1 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.7 mg

Folate116 mcg

Choline46 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 11. The excerpt below is the record exactly as published.

Cat Fish.— For the small sized cat fish — clean, wash, dry well, salt and pepper inside and out, then grease well with butter or vegetable oil and roll in fine, sifted bread crumbs or corn meal. Lay in a well greased bag on thin sliced bacon

Cook this with the app: pantry check, scaling, and the assistant.