pescatariandairy-freenut-freesoy-free
Fried Fish
From The Institute cook book, 1913
Serves 1
Serve with Tartare sauce.
Presented as published in 1913. 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
450Calories
19 gProtein
81 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein19 g
Carbohydrates81 g
Fiber10 g
Sugars4.5 g
Total Fat7.2 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol38 mg
Sodium11238 mg
Potassium571 mg
Calcium276 mg
Iron7 mg
Magnesium84 mg
Phosphorus270 mg
Zinc1.7 mg
Copper0.6 mg
Manganese4.1 mg
Vitamin D0.3 mcg
Vitamin C1.6 mg
Vitamin A45 mcg
Vitamin E0.7 mg
Vitamin K69 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate128 mcg
Choline54 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 21. The excerpt below is the record exactly as published.
FRIED FISH Wash and dry the fish; season with salt and pepper; dip in fine bread crumbs, tlien in beaten egg
Cook this with the app: pantry check, scaling, and the assistant.