Fried Perch
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
1012Calories
27 gProtein
144 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1012 kcal
Protein27 g
Carbohydrates144 g
Fiber3.9 g
Sugars37 g
Total Fat36 g
Saturated Fat6.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol0 mg
Sodium2887 mg
Potassium676 mg
Calcium71 mg
Iron9 mg
Magnesium130 mg
Phosphorus366 mg
Zinc2.6 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.8 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate248 mcg
Choline62 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 17. The excerpt below is the record exactly as published.
Fried Perch. Scale, clean and wash the perch, dry them thoroughly and flour them. Put some dripping in a fryingpan and when boiling put the fish in, fry till nicely browned on both sides. Place them on a folded napkin or ornamental dish paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of butter sauce
Cook this with the app: pantry check, scaling, and the assistant.