pescatariandairy-freenut-freesoy-free
Fried Perch
From The national course in home economics, 1917
Serves 2
A classic fried fish dish.
Presented as published in 1917. 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
72Calories
2 gProtein
12 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein2.4 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.4 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol13 mg
Sodium95 mg
Potassium29 mg
Calcium23 mg
Iron0.8 mg
Magnesium4.8 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate26 mcg
Choline21 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 59. The excerpt below is the record exactly as published.
FRIED PERCH. After washing and scaling the fish wipe them dry, flour them lightly all over; rub off the flour, dip them into beaten ^gg, and then into finely- grated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.