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Fish Fritters
From The new practical housekeeping, 1890
Serves 1
For extra flavor, rub fish with powdered spices or herbs before frying.
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
321Calories
14 gProtein
13 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories321 kcal
Protein14 g
Carbohydrates13 g
Fiber0 g
Sugars0.4 g
Total Fat23 g
Saturated Fat4.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol372 mg
Sodium4995 mg
Potassium160 mg
Calcium74 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus215 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E5.7 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate72 mcg
Choline294 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 199. The excerpt below is the record exactly as published.
Fish Fritters. — Put two tablespoons flour in a bowl with half saltspoon salt, and stir in gradually a gill tepid water and tablespoon salad oil (melted butter 9r fat wfll do), and the well-frothed whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.