Creamed Smelts
From The cult of the chafing dish, 1904
Avoid buying sand-smelts as they lack the characteristic perfume.
Presented as published in 1904. 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
388Calories
2 gProtein
37 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein1.6 g
Carbohydrates37 g
Fiber2.8 g
Sugars5.1 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol63 mg
Sodium26 mg
Potassium360 mg
Calcium49 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 20. The excerpt below is the record exactly as published.
Creamed Smelts. Clean and dry a dozen smelts in a cloth. Dip them one by one in thick cream, or, wanting that, in milk thickened with flour ; then dredge them with flour so as to make a f)aste coating all over them. Put two table- spoons of butter in the Chafing Dish, and FISH 73 when sizzling put in the fish with a squeeze of lemon and a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.