pescatariandairy-freenut-freeegg-freesoy-free
Fried Old Wife (Flounders)
From Banquets of the nations, 1911
Serves 1
Other fish like soles and haddocks can be cooked similarly.
Presented as published in 1911. 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
903Calories
31 gProtein
175 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories903 kcal
Protein31 g
Carbohydrates175 g
Fiber4.9 g
Sugars6.7 g
Total Fat8.1 g
Saturated Fat16 g
Monounsaturated Fat136 g
Polyunsaturated Fat57 g
Omega-316 g
Cholesterol11 mg
Sodium867 mg
Potassium422 mg
Calcium227 mg
Iron12 mg
Magnesium84 mg
Phosphorus377 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E37 mg
Vitamin K7.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate317 mcg
Choline32 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 165. The excerpt below is the record exactly as published.
Fried Old Wife. (Flounders.) Wash well some salt water flounders in lieu of old wifes, which carefully dry, then egg and breadcrumb them, first 409 BANQUETS OF THE NATIONS tossing them in dry flour, and fry a light brown in sufficient boiling dripping or oil
Cook this with the app: pantry check, scaling, and the assistant.