Fish Cooked in Fat

Name: Fish Cooked in Fat
Ingredients: Large fish may be skinned, boned and cut into slices; Small fish may be cooked whole; season with salt and pepper; dip in cornmeal; or flour; or crumbs; dip in egg; cook in deep fat

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

2988Calories

30 gProtein

212 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories2988 kcal

Protein30 g

Carbohydrates212 g

Fiber5.6 g

Sugars2.5 g

Total Fat227 g

Saturated Fat24 g

Monounsaturated Fat157 g

Polyunsaturated Fat33 g

Omega-32.3 g

Cholesterol186 mg

Sodium84 mg

Potassium444 mg

Calcium56 mg

Iron14 mg

Magnesium86 mg

Phosphorus377 mg

Zinc2.5 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E39 mg

Vitamin K155 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate526 mcg

Choline160 mg

Caffeine0 mg

Water67 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 22. The excerpt below is the record exactly as published.

FISH COOKED IN FAT. Large fish may be skinned, boned and cut into slices. Small fish may be cooked whole. Clean fish, dry, and season with salt and pepper; dip in cornmeal, flour or crumbs, egg and crumbs. Equal parts cornmeal and flour may be used. Sauté, or cook in deep fat

Cook this with the app: pantry check, scaling, and the assistant.