Fish Fritters
From English and French cookery, 1890
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
247Calories
11 gProtein
41 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein11 g
Carbohydrates41 g
Fiber5.7 g
Sugars7.8 g
Total Fat5 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium86 mg
Potassium926 mg
Calcium81 mg
Iron2.4 mg
Magnesium56 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C41 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K3.8 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate75 mcg
Choline174 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 34. The excerpt below is the record exactly as published.
Fish. Fritters. — Take the cold remains of any fish, remove the bones, and if necessary the skin, pound in a mortar mixed with a small onion, add salt and pepper, a well-beaten egg, and mashed potato
Cook this with the app: pantry check, scaling, and the assistant.