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Eperlans an Citron
From The new century cookery book, 1901
Serves 2
Fried smelts are excellent cold as well as hot.
Presented as published in 1901. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories29 kcal
Protein0.9 g
Carbohydrates6.1 g
Total Fat0.1 g
Sodium0.2 mg
Potassium11 mg
Calcium1.5 mg
Iron0.4 mg
Magnesium2.1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Water0.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 184. The excerpt below is the record exactly as published.
Eperlans an Citron. — The smelt is a most delicious fish. There are but few ways of cooking it, the best is frying in deep fat. They may be crumbed, i.e. dipped in egg and bread-crumbs, or coated with batter (frying-batter.) Fried smelts are excellent cold as well as hot. The following is one of the smartest ways of dressing and serving smelts : — Wipe the smelts with a damp cloth (on no account empty them), then dip them in flour mixed with a pinch of salt — sufficient flour, about two tablespoonfuls
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