dairy-freenut-freesoy-freeshellfish-free
Fried Cod Cutlets
From The encyclopædia of practical cookery, 1890
Serves 2
Ensure lard is boiling hot before adding cutlets.
Presented as published in 1890. 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
501Calories
104 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein104 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat6.2 g
Saturated Fat1.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol337 mg
Sodium342 mg
Potassium2376 mg
Calcium105 mg
Iron2.6 mg
Magnesium184 mg
Phosphorus1200 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.6 mcg
Vitamin C5.7 mg
Vitamin A108 mcg
Vitamin E3.9 mg
Vitamin K0.6 mcg
Vitamin B61.4 mg
Vitamin B125.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate51 mcg
Choline443 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 425. The excerpt below is the record exactly as published.
Fried Cod Cutlets. — (1) Take about 2Jlb. of Cod cut into fin. slices across the fish, cut each slice into strips about ljin. wide, and wipe them dry with a clean cloth. Beat up an egg, and have some fine breadcrumbs ready. Bub the pieces of fish lightly with a mixture of salt and pepper, dip them in the beaten egg, roll them in the breadcrumbs till covered, and fry in lard
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