Fried Bass with Bacon
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
472Calories
16 gProtein
0 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein16 g
Carbohydrates0 g
Fiber0 g
Sugars0.4 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.9 g
Omega-30.3 g
Cholesterol79 mg
Sodium901 mg
Potassium241 mg
Calcium7.2 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus199 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate0 mcg
Choline57 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 5. The excerpt below is the record exactly as published.
Fried Bass with Bacon. Wash, scale and carefully clean the bass, season well with pepper and salt, roll them in flour and let them lie in it until ready to be cooked, then drop into a pan of very hot lard and fry until nicely browned. Then fry in a separate pan four slices of streaky bacon ; one piece for each piece of the fish and lay the slices of bacon one on each piece of fish. Garnish with parsley and serve with mashed potatoes
Cook this with the app: pantry check, scaling, and the assistant.