Devilled Whitebait
From A handbook of fish cookery, 1897
Presented as published in 1897. 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
297Calories
50 gProtein
0 gCarbs
9 gFat
Full nutrition (23 nutrients)
Calories297 kcal
Protein50 g
Carbohydrates0 g
Total Fat9.4 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.5 g
Cholesterol166 mg
Sodium180 mg
Potassium459 mg
Calcium25 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus319 mg
Zinc14 mg
Copper0.2 mg
Manganese0 mg
Vitamin B60.5 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Water120 g
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 26. The excerpt below is the record exactly as published.
Devilled Whitebait'^ lift out the basket of fish when only half cooked, pepper them with black or cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.