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Fish Fritters

Name: Fish Fritters
Yield: 1 servings
Ingredients: cold fish; as many bread crumbs as fish; 0.5 teacup of cream; 2 well-beaten eggs; cayenne pepper; a dash of Anchovy sauce

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

402Calories

2 gProtein

4 gCarbs

42 gFat

Full nutrition (22 nutrients)

Calories402 kcal

Protein2.4 g

Carbohydrates4.5 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Cholesterol121 mg

Sodium24 mg

Potassium113 mg

Calcium72 mg

Iron0 mg

Magnesium7 mg

Phosphorus67 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Niacin (B3)0.1 mg

Water68 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 21. The excerpt below is the record exactly as published.

Fish Fritters. Take cold fish, remove bones and mince fine. Have as manjr bread crumbs as fish, mix with % teacup of cream, 2 well-beaten eggs, cayenne pepper, and a dash of Anchovy sauce

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