pescatariandairy-freenut-freesoy-free
Fried Ling
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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
346Calories
20 gProtein
54 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein20 g
Carbohydrates54 g
Fiber7.5 g
Sugars1.9 g
Total Fat7.4 g
Saturated Fat2.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol196 mg
Sodium9993 mg
Potassium581 mg
Calcium204 mg
Iron6.2 mg
Magnesium82 mg
Phosphorus256 mg
Zinc1.7 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.8 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate96 mcg
Choline153 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 32. The excerpt below is the record exactly as published.
Fried Ling.— This fish is both cheap and nourishing, similar to the hake, but should never be boiled. In the North of England it is served as a pie, but it is preferred fried ; it should be cut into slices about an inch thick, rub over with a little salt, pepper, and flour, egg and breadcrumb
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