Fish Fried in Batter
From Cookery book and general axioms for plain cookery, 1890
A simpler method is to dip fish in milk and then flour.
Presented as published in 1890. 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
1211Calories
108 gProtein
175 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1211 kcal
Protein108 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat6.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol313 mg
Sodium3440 mg
Potassium1398 mg
Calcium149 mg
Iron14 mg
Magnesium171 mg
Phosphorus2177 mg
Zinc3.7 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B1211 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water730 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 12. The excerpt below is the record exactly as published.
FISH FRIED IN BATTER. Ingredients .’—About li lbs. fish. £ lb. flour. 1 gill water. £ teaspoonful salt. Frying fat, parsley
Cook this with the app: pantry check, scaling, and the assistant.