Fried Fish in Batter
From Artizan recipes, 1896
The fat must be well strained after frying.
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
678Calories
25 gProtein
88 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein25 g
Carbohydrates88 g
Fiber0 g
Sugars0.4 g
Total Fat25 g
Saturated Fat4.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium292 mg
Calcium89 mg
Iron8.1 mg
Magnesium45 mg
Phosphorus320 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E5.7 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)7.7 mg
Folate228 mcg
Choline294 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 36. The excerpt below is the record exactly as published.
Fried Fish in Batter. Ingredients. Four ounces of Flour. One gill of tepid Water. One tablespoonful of Salad Oil. Salt. The Whites of two Eggs. (These may be left out.) Put the flour into a large basin, with half a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.