Fish Fried in Batter
From Berridge House recipe book, 1910
Presented as published in 1910. 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
967Calories
28 gProtein
176 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories967 kcal
Protein28 g
Carbohydrates176 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium308 mg
Calcium55 mg
Iron13 mg
Magnesium63 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 23. The excerpt below is the record exactly as published.
Fish Fried in Batter Filleted whiting or salt, plaice. i gill tepid water, | lb. flour, white of i egg. i tablespoonful of salad oil
Cook this with the app: pantry check, scaling, and the assistant.