dairy-freenut-freeegg-freesoy-free
Fried Bass with Bacon
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
91Calories
5 gProtein
10 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein4.8 g
Carbohydrates9.7 g
Fiber0 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol14 mg
Sodium69 mg
Potassium78 mg
Calcium13 mg
Iron0.9 mg
Magnesium8.1 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline3.8 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 56. The excerpt below is the record exactly as published.
FRIED BASS WITH BACON. Carefully clean the required number of bass, season well with peppei and salt, roll in flour, then drop into a pan of very hot lard or Ko-nut and fry a golden brown. Fry in a separate pan some slices of bacon; one piece for each piece of the fish
Cook this with the app: pantry check, scaling, and the assistant.