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Fish Roes, Fried
From The household cook book, 1902
Serves 2
They can also be sautéed or fried in a frying-pan, cut in slices 1/2 inch thick.
Presented as published in 1902. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.3 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 53. The excerpt below is the record exactly as published.
1 tablespoon of vinegar; then take out, plunge in cold water, drain, egg and bread=crumb, and fry in hot fat till a nice brown. They are also sometimes sauted or fried in a frying- pan, being first cut in slices f inch thick and egg and breads crumbed. FISH ROES, BAKED.— Parboil them in slightly salted water for 10 minutes; then drain them on a cloth, lay them on thin slices of breakfast=bacon in a baking=tin, place thin slices of bacon over the roe, and set it in a hot oven until the bacon is baked crisp and brown. Serve with any one of the fish sauces preferred. 74 FISH FISH ROES, BOILED.— Boil them m slightly salted water lor 30 minutes; if small, they will cook in less time. Do not let them break in pieces. In the meantime make a nice butter gravy, add to it a very little chojoped parsle
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