Fried Fish, small

Name: Fried Fish, small
Ingredients: A breakfastcupful of ground nut oil; 1 tablespoonful flour; 1 teaspoonful salt; 1 teaspoonful pepper; (A lime, 5 or 6 stalks of parsley)

From Practical West African cookery, 1910

Presented as published in 1910. 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

34Calories

1 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories34 kcal

Protein1.1 g

Carbohydrates7.5 g

Fiber0.6 g

Sugars0 g

Total Fat0.2 g

Saturated Fat14 g

Monounsaturated Fat136 g

Polyunsaturated Fat55 g

Omega-316 g

Cholesterol0 mg

Sodium2334 mg

Potassium42 mg

Calcium13 mg

Iron0.7 mg

Magnesium6.1 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.6 mcg

Vitamin E38 mg

Vitamin K3.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate13 mcg

Choline0.3 mg

Caffeine0 mg

Water1.1 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 25. The excerpt below is the record exactly as published.

Fried Fish, small. (I). Any small fish, tsage pre- ferably. A breakfastcupful of ground nut oil. 1 tablespoonful flour. 1 teaspoonful salt, i teaspoonful pepper. (A lime, 5 or 6 stalks of parsley.)

Cook this with the app: pantry check, scaling, and the assistant.