pescatariannut-freesoy-free
Fish Cutlets with Tomato Sauce
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
153Calories
11 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein11 g
Carbohydrates12 g
Fiber2.1 g
Sugars4.7 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol198 mg
Sodium677 mg
Potassium543 mg
Calcium57 mg
Iron2.5 mg
Magnesium34 mg
Phosphorus216 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C11 mg
Vitamin A81 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline148 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 131. The excerpt below is the record exactly as published.
ish Cutlets (with tomato sauce). — Take any large, firm fish ; bone, skin, and slice into cutlet shape. Sprinkle with pepper and salt; dip each cutlet first in grated cracker, then in sweet milk and egg beaten together, and again in the cracker meal. Fry in hot batter. When done, take up, arrange on a dish, and pour tomato sauce around the cutlets
Cook this with the app: pantry check, scaling, and the assistant.