Fried Fish
From Family meals and catering, 1935
Potatoes—3 lb. mashed
Presented as published in 1935. 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
481Calories
26 gProtein
89 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein26 g
Carbohydrates89 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol52 mg
Sodium850 mg
Potassium337 mg
Calcium299 mg
Iron7.1 mg
Magnesium50 mg
Phosphorus542 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate181 mcg
Choline0 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 7. The excerpt below is the record exactly as published.
FRIED FISH 14 Ib. fish 4 pt. milk Dripping § pt. water 4 oz. flour Sauce < Remainder of batter Batter ~ 1 teaspoonful baking powder | Pepper and salt 1 Water Parsley
Cook this with the app: pantry check, scaling, and the assistant.