gluten-freedairy-freenut-freeegg-freesoy-free

Fried Fish

Name: Fried Fish
Yield: 5 servings
Ingredients: All small fish, like brook trout, smelts, perch, etc., are best fried.; for every four pounds of fish have half a pound of salt pork

From Miss Parloa's new cook book and marketing guide, 1880

Serves 5

Great care must be taken that the pork or fat does not burn.

Presented as published in 1880. 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

419Calories

12 gProtein

0 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories419 kcal

Protein12 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat41 g

Saturated Fat15 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol68 mg

Sodium307 mg

Potassium175 mg

Calcium15 mg

Iron0.3 mg

Magnesium16 mg

Phosphorus275 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A5 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate0.5 mcg

Choline7 mg

Caffeine0 mg

Water82 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 44. The excerpt below is the record exactly as published.

All small fish, like brook trout, smelts, perch, etc., are best fried. They are often called pan-fish for this reason. They should be cleaned, washed and drained, then well salted, and rolled in flour and Indian meal (half of each), which has been thoroughly mixed and salted. For every four pounds of fish have half a pound of salt pork

Cook this with the app: pantry check, scaling, and the assistant.