pescatariandairy-freenut-freeegg-freesoy-free
Fried Fish
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Ensure the fat is deep enough to cover the fish.
Presented as published in 1882. 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
236Calories
8 gProtein
48 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories236 kcal
Protein8.4 g
Carbohydrates48 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium43 mg
Potassium105 mg
Calcium14 mg
Iron3.6 mg
Magnesium19 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate100 mcg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 80. The excerpt below is the record exactly as published.
FRIED FISH. When the fish is properly cleansed, instead of putting it into a small quantity of fat or grease, wipe dry, then rub with plenty of salt and pepper, let it lay on an hour or two before using; roll in corn-meal or flour ; have ready fat sufficient for it to swim in
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