pescatariangluten-freenut-freesoy-freeshellfish-free
Fish Fritters
From Original White House Cookbook, 1887
Serves 1
A fine accompaniment to breakfast.
Presented as published in 1887. 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
581Calories
41 gProtein
25 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories581 kcal
Protein41 g
Carbohydrates25 g
Fiber0 g
Sugars24 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium939 mg
Potassium1008 mg
Calcium972 mg
Iron4 mg
Magnesium83 mg
Phosphorus985 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 35. The excerpt below is the record exactly as published.
FISH FRITTERS. Take a piece of salt codfish, pick it up very fine, put it into a sauce- pan, with plenty of cold water; bring it to a boil, turn off the water, and add another of cold water; let this boil with the fish about fifteen minutes, very slowly; strain off this water, making the fish quite dry, and set aside to cool. In the meantime, stir up a batter of a pint of milk, four eggs, a pinch of salt, one large teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.