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Eperlans frits au Persil, a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
259Calories
14 gProtein
30 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein14 g
Carbohydrates30 g
Fiber0 g
Sugars6 g
Total Fat9.1 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium118 mg
Potassium294 mg
Calcium184 mg
Iron2.6 mg
Magnesium29 mg
Phosphorus256 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate74 mcg
Choline169 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 130. The excerpt below is the record exactly as published.
Eperlans frits au Persil, a la Hammond Secure nice fresh smelts; clean and wash; dip in batter made from one egg, four tablespoons flour, half cup milk. Put them in boiling hot fat and fry; when fried, sprinkle with pepper and salt. Arrange on a paper napkin. Squeeze some lemon juice over the smelts and put baked parsley
Cook this with the app: pantry check, scaling, and the assistant.