dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Slices
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
567Calories
6 gProtein
34 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein6.4 g
Carbohydrates34 g
Fiber2.1 g
Sugars2.5 g
Total Fat45 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol48 mg
Sodium2660 mg
Potassium95 mg
Calcium85 mg
Iron2.3 mg
Magnesium19 mg
Phosphorus78 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate56 mcg
Choline40 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 105. The excerpt below is the record exactly as published.
one table-spoonful of salt, half a teaspoonful of pep- per, and the juice of one lemon. Now dip in beaten egg and then in bread crumbs, and fry in lard for five minutes. Shad Roe Baked with Cream Sauce. Boil and cool the roe in the same manner as for frying. Put two table-spoonfuls of butter in a frying-pan, and set the pan on the stove. When the butter becomes hot, add two level table-spoonfuls of flour. Stir until the flour becomes brown ; then draw the pan back to a cooler place, and gradually pour into it one pint of milk, stirring all the time. Add a teaspoonful of salt and half a teaspoonful of pepper
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