Fried Flounders
From The Cook Book, by "Oscar" of the Waldorf, 1896
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
1326Calories
65 gProtein
178 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1326 kcal
Protein65 g
Carbohydrates178 g
Fiber4.3 g
Sugars18 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.9 g
Omega-30.1 g
Cholesterol933 mg
Sodium1133 mg
Potassium1057 mg
Calcium633 mg
Iron16 mg
Magnesium132 mg
Phosphorus1019 mg
Zinc6.4 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A467 mcg
Vitamin E2.7 mg
Vitamin K7 mcg
Vitamin B60.8 mg
Vitamin B123.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)15 mg
Folate416 mcg
Choline772 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 13. The excerpt below is the record exactly as published.
Fried Flounders. Clean and prepare as for boiling some small fish, score them over the back and sprinkle with salt and pepper, dip them into milk and cover well with flour; or dip them in egg and breadcrumbs
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