dairy-freenut-freesoy-free

Catfish

Name: Catfish
Yield: 1 servings
Ingredients: Cut it in pieces two inches in length and one inch in thickness; beat three eggs very light; adding salt; adding pepper; enough Worcestershire sauce to flavor them; roll in corn meal or in cracker-crumbs; fry in plenty of lard; garnish with lemon, sliced

From Harper's cook book encyclopædia, 1902

Serves 1

Serve with celery tops, parsley, or lettuce leaves.

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

566Calories

32 gProtein

10 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories566 kcal

Protein32 g

Carbohydrates10 g

Fiber2.8 g

Sugars3.1 g

Total Fat45 g

Saturated Fat16 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.6 g

Omega-30.1 g

Cholesterol631 mg

Sodium260 mg

Potassium564 mg

Calcium116 mg

Iron3.2 mg

Magnesium41 mg

Phosphorus438 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.6 mcg

Vitamin C53 mg

Vitamin A241 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B123 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate82 mcg

Choline459 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 127. The excerpt below is the record exactly as published.

Catfish. — Cut it in pieces two inches in length and one inch in thickness ; beat three eggs very light, adding salt, pepper, and enough Worcester- shire sauce to flavor them ; dip the fish in this batter, and then roll in corn meal or in cracker- crumbs ; fry in plenty of lard until it is a dark brown ; garnish with lemon, sliced

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