dairy-freenut-freeegg-free
Croaker in Batter, Sauce Remoulade
From Cooking for profit, 1886
Serves 1
Good for frying and broiling.
Presented as published in 1886. 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
235Calories
3 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat4.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat9 g
Omega-30.4 g
Cholesterol12 mg
Sodium83 mg
Potassium40 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E1.7 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 268. The excerpt below is the record exactly as published.
oaker in Batter, Sauce Re- moulade. The croaker is a southern sea-fish, small, something like a white perch — good for frying and broiling. Split the fish lengthwise, remove the bone, salt well, dip in thin batter same as for a laHorly, or same as fruit fritters, and fry in lard not too hot. Serve with sauce and some special form of potatoes
Cook this with the app: pantry check, scaling, and the assistant.