pescatariannut-freesoy-free
Fish Fritters
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
545Calories
15 gProtein
5 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein15 g
Carbohydrates5.2 g
Fiber0 g
Sugars0.4 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium166 mg
Potassium251 mg
Calcium128 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 14. The excerpt below is the record exactly as published.
FISH FRITTERS. Take the remains of any fish which has been served the previous day, remove the bones, mince fine, add bread crumbs in equal quantities with the fish ; mix together half a tea-cupful of cream with two well-beaten eggs, a little Cayenne pepper, and anchovy or any kind of sauce pre- ferred
Cook this with the app: pantry check, scaling, and the assistant.