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Devilled Whitebait
From Cassell's dictionary of cookery, 1892
Serves 1
Devilled whitebait is often made from leftover whitebait from the first course.
Presented as published in 1892. 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
439Calories
55 gProtein
30 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein55 g
Carbohydrates30 g
Fiber13 g
Sugars2.7 g
Total Fat15 g
Saturated Fat4.5 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol166 mg
Sodium9893 mg
Potassium1296 mg
Calcium179 mg
Iron7.9 mg
Magnesium121 mg
Phosphorus431 mg
Zinc15 mg
Copper0.7 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A527 mcg
Vitamin E7.7 mg
Vitamin K61 mcg
Vitamin B61.1 mg
Vitamin B125.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate31 mcg
Choline16 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 50. The excerpt below is the record exactly as published.
devilled whitebait. There are two kinds, called black devil and red devil. The correct way to devil whitebait is to take out the whitebait basket in the middle of cooking, and pepper the fish, using mixed black pepper and salt for a black-devil, and mixed cayenne pepper
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