pescatariandairy-freenut-freesoy-free
Fried Fish
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Some people like it in breadcrumbs; then put the fish into the breadcrumbs after the egg.
Presented as published in 1899. 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
279Calories
57 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein57 g
Carbohydrates4.5 g
Fiber0.3 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat1.1 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.5 g
Omega-30.5 g
Cholesterol209 mg
Sodium3981 mg
Potassium738 mg
Calcium81 mg
Iron1.3 mg
Magnesium76 mg
Phosphorus1299 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E3.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B127.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate6.7 mcg
Choline0.9 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 11. The excerpt below is the record exactly as published.
FEIED FISH. 4 lbs. fish Flour or breadcrumbs 2 eggs Salt Boiling dripping or oil
Cook this with the app: pantry check, scaling, and the assistant.