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Fillets of Perch Frit£
From European and American cuisine, 1914
Serves 1
Sole, pike, weakfish, and flounders may be prepared in the same way.
Presented as published in 1914. 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
769Calories
28 gProtein
145 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories769 kcal
Protein28 g
Carbohydrates145 g
Fiber2.3 g
Sugars1.8 g
Total Fat8.1 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Cholesterol74 mg
Sodium7479 mg
Potassium354 mg
Calcium141 mg
Iron10 mg
Magnesium60 mg
Phosphorus291 mg
Zinc2 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A65 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate307 mcg
Choline101 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 144. The excerpt below is the record exactly as published.
Fillets of Pereh Frit£. — Have a good-sized perch cleaned and washed, remove skin and bones, cat the meat into small fillets abont 2 inches square ; season with salt, pepper, and lemon juice, and set aside 20 minutes. Before serving wipe the fillets dry and roll in flour ; beat up 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.