pescatariandairy-freenut-freesoy-free
Fried Perch
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
357Calories
16 gProtein
61 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories357 kcal
Protein16 g
Carbohydrates61 g
Fiber2.3 g
Sugars2.4 g
Total Fat4.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.2 g
Cholesterol48 mg
Sodium389 mg
Potassium208 mg
Calcium117 mg
Iron4.4 mg
Magnesium34 mg
Phosphorus171 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate121 mcg
Choline62 mg
Caffeine0 mg
Water41 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 Perch. Scale, clean, and wash thoroughly ; wipe dry, flour them all over and dip them into beaten- UP and afterwards into breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.