gluten-freedairy-freenut-freesoy-free
Fricasseed Fish
From The new practical housekeeping, 1890
Serves 2
Less flavoring is needed due to the fish being partially fried.
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
84Calories
4 gProtein
0 gCarbs
7 gFat
Full nutrition (7 nutrients)
Calories84 kcal
Protein4.1 g
Carbohydrates0.3 g
Total Fat7.2 g
Vitamin E1.4 mg
Riboflavin (B2)0.1 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 190. The excerpt below is the record exactly as published.
Fricasseed Fish, — The fish to be fricasseed should be first tossed (lightly fried) in oil or dripping until about half done, then slowly stewea in gravy rendered '^javorjr with spices, shred onion, a bunch of sweet herbs, etc., flavored with vinegar or lemon juice. When the fish is sufiicientljr dressed, thicken the sauce with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.