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Fried Pan-Fish
From The new practical housekeeping, 1890
Serves 2
The heads should be left on for appearance.
Presented as published in 1890. 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
18Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories18 kcal
Protein3.9 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium105 mg
Potassium50 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus89 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 207. The excerpt below is the record exactly as published.
ried Pan- Fish. — Take perch, sun-fish, or any small fish
Cook this with the app: pantry check, scaling, and the assistant.