Fried Fish
From Manual for army cooks, 1896
Serve in a hot dish.
Presented as published in 1896. 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
886Calories
28 gProtein
175 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories886 kcal
Protein28 g
Carbohydrates175 g
Fiber4.9 g
Sugars6.7 g
Total Fat7.6 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium793 mg
Potassium382 mg
Calcium221 mg
Iron12 mg
Magnesium80 mg
Phosphorus314 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate316 mcg
Choline16 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 26. The excerpt below is the record exactly as published.
FRIED FISH. Small fish should be fried whole. Large fish should be cut up. Clean and wipe the fish diy, rub it over with dry sifted flour, or better, dip it into well-beaten egg and then into bread crumbs or rolled cracker. Put into a frying pan enough dripping to well cover the fish
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