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Fish Straws
From The new practical housekeeping, 1890
Serves 4
Haddock, mackerel, or any flat fish can be used.
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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.2 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium52 mg
Calcium3 mg
Iron0 mg
Magnesium3 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 202. The excerpt below is the record exactly as published.
Fish Straws. — With the exception of mackerel the flsh should be skinned, and good fillets (narrow strips) taken lengthwise free from bone ; soak for two hours in lemon-juice seasoned with chopped onions, parsley and pepper ; take out, wipe dry, roll in flour
Cook this with the app: pantry check, scaling, and the assistant.