Fried Perch
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
547Calories
12 gProtein
93 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein12 g
Carbohydrates93 g
Fiber3 g
Sugars0.4 g
Total Fat24 g
Saturated Fat4.4 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2 g
Cholesterol47 mg
Sodium132 mg
Potassium164 mg
Calcium30 mg
Iron5.5 mg
Magnesium29 mg
Phosphorus151 mg
Zinc1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7 mg
Folate157 mcg
Choline23 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 36. The excerpt below is the record exactly as published.
Fried Perch. Clean and wipe the fish ; roll in butter and cracker crumbs, and fry in salt pork fat
Cook this with the app: pantry check, scaling, and the assistant.