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Fish Roe
From Kentucky receipt book, 1903
Serves 3
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
577Calories
71 gProtein
36 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein71 g
Carbohydrates36 g
Fiber3.4 g
Sugars0.6 g
Total Fat20 g
Saturated Fat4.6 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol1131 mg
Sodium279 mg
Potassium826 mg
Calcium105 mg
Iron3 mg
Magnesium86 mg
Phosphorus1262 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D37 mcg
Vitamin C48 mg
Vitamin A278 mcg
Vitamin E21 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B1230 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)5.9 mg
Folate253 mcg
Choline1017 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 25. The excerpt below is the record exactly as published.
Take 2 pounds of fish roe and put in salted water for 30 min- utes. Then drain roe and roll in com meal; season with pepper
Cook this with the app: pantry check, scaling, and the assistant.