Fried Fish
From Household cookery, 1905
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
144Calories
5 gProtein
24 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein4.8 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium190 mg
Potassium58 mg
Calcium47 mg
Iron1.5 mg
Magnesium9.5 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline42 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 6. The excerpt below is the record exactly as published.
Fried Fish Skin the fish, wash and dry well, dip in flour or oatmeal, or brush over with beaten egg, and cover it with bread-crumbs. Put some dripping
Cook this with the app: pantry check, scaling, and the assistant.