Southerndinnerpescatariandairy-freenut-freesoy-free
Fried Catfish
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
389Calories
12 gProtein
37 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein12 g
Carbohydrates37 g
Fiber1.4 g
Sugars5 g
Total Fat21 g
Saturated Fat5.1 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat8.9 g
Omega-30.9 g
Cholesterol194 mg
Sodium508 mg
Potassium175 mg
Calcium100 mg
Iron3.3 mg
Magnesium19 mg
Phosphorus266 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate78 mcg
Choline153 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 10. The excerpt below is the record exactly as published.
Fried Catfish. — Prepare as above. Beat two or three eggs, in which dip the fish, and then dip into powdered cracker
Cook this with the app: pantry check, scaling, and the assistant.