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Fried Fillet of Flounder
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
45Calories
5 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein4.7 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol99 mg
Sodium73 mg
Potassium55 mg
Calcium17 mg
Iron0.5 mg
Magnesium5.3 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline82 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 36. The excerpt below is the record exactly as published.
Fried Fillet of Flounder. — Procure a fine fresh fish about 3 to 4 lbs. in weight. Remove the head, and make an incision with a small knife down the back ; open the fish, and carefully lift up the fillets ; turn over and remove the other two fillets, bkin them, and cut each fillet into two. Sprinkle some sa t and pepper over each piece, lightly roll them in some flour, then in the beaten yolk of i egg
Cook this with the app: pantry check, scaling, and the assistant.