dairy-freenut-freesoy-free
Fried Smelts
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
36Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 19. The excerpt below is the record exactly as published.
bread crumbs. Place a piece of butter, about two ounces in a stewpan and melt it on the fire, add a little flour, then a iittle anchovy sauce, and a little cayenne pepper, stir these well together and then drop in the sauce any cold turbot you may have left from din- ner the evening before, place some of the turbot out of the sauce in large patty-pans, and cover it with bread crumbs and bake it in a hot oven; ifthe top does not get brown enough heat a salamander, and finish off that way. Serve the patty-pans up on a napkin or paper. 87. Smelts (to Fry)—Ingredients—Smelts, egg, bread crumbs, lard
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