Fried Fish with Tomato Gravy
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve immediately.
Presented as published in 1904. 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
196Calories
6 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein5.7 g
Carbohydrates45 g
Fiber5.1 g
Sugars17 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium776 mg
Potassium895 mg
Calcium141 mg
Iron5.4 mg
Magnesium52 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A24 mcg
Vitamin E2.2 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate68 mcg
Choline36 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 11. The excerpt below is the record exactly as published.
cod- fish or halibut steak into a rather distinguished dish, the New Or- leans method is to fry the steaks in oil, or part butter and part lard ; before they 38 are quite done take them out and add to the gravy in the pan two tablespoonfuls of flour, one of Worcestershire sauce, some ground cloves, nutmeg, half an onion, minced, and a little thyme. Strain into it also half a pint of stewed to- matoes
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