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Cold Fish Fritters
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons. Omit oil if using oily fish.
Presented as published in 1914. 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
337Calories
44 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein44 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol109 mg
Sodium124 mg
Potassium871 mg
Calcium64 mg
Iron1.1 mg
Magnesium60 mg
Phosphorus596 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E4.6 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate29 mcg
Choline0 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 185. The excerpt below is the record exactly as published.
Cold Fish Fritters 6 oz. cooked fish. Pepper, salt. 1 table-sp. salad oil. Frying batter. | table-sp. vinegar
Cook this with the app: pantry check, scaling, and the assistant.