nut-freeegg-freesoy-free
Fried Brook Trout
From The home cook book, 1905
Serves 1
Do not serve with sauce or relish.
Presented as published in 1905. 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
37Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein5.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol15 mg
Sodium13 mg
Potassium90 mg
Calcium11 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus61 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate3.3 mcg
Choline16 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 38. The excerpt below is the record exactly as published.
FRIED BROOK TROUT Clean, wipe quickly with cold water, and dry the trout. Split to the tail. Put salt, a dash of pepper, and a sprinkle of flour over them. In a frying-pan put salt pork cut in small pieces
Cook this with the app: pantry check, scaling, and the assistant.