Fish Cutlets
From Anson County cook book, 1928
Serves 12 people. Recipe by Mrs. J. D. Leak.
Presented as published in 1928. 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
857Calories
163 gProtein
18 gCarbs
21 gFat
Full nutrition (27 nutrients)
Calories857 kcal
Protein163 g
Carbohydrates18 g
Fiber0 g
Total Fat21 g
Saturated Fat1.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.7 g
Cholesterol503 mg
Sodium537 mg
Potassium3999 mg
Calcium133 mg
Iron4.2 mg
Magnesium242 mg
Phosphorus1851 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A136 mcg
Vitamin B62.7 mg
Vitamin B1233 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)19 mg
Folate119 mcg
Water739 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 4. The excerpt below is the record exactly as published.
FISH CUTLETS Two lbs. red snappers boiled in cleai salt water until tender. When cold, pick from water and wash thoroughly. To this add a cream sauce made of one tablespoon butter, three tablespoons flour, and one cup sweet milk. Season with salt and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.