dairy-freenut-freeegg-freesoy-free
Fried Bass With Bacon
From Cooking for profit, 1886
Serves 2
Several varieties of bass exist, with striped bass often favored in menus.
Presented as published in 1886. 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
46Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein3.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol14 mg
Sodium69 mg
Potassium61 mg
Calcium10 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.9 mcg
Choline3.8 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 42. The excerpt below is the record exactly as published.
Fried Bass With Bacon. Scale and clean the fish, chop off the fins, and if small cook them with- out cutting; if large, split them length- wise and cut across making four. Pepper and salt the pieces, roll them in flour and let lie in it until the last; drop them into a pan of hot lard and let fry from five minutes upwards accordmg to size. Fry a slice of breakfast bacon for each piece of fish in another pan and send in the bacon on the fish and a garnish of parsley and plain boiled potatoes
Cook this with the app: pantry check, scaling, and the assistant.