pescatariannut-freesoy-free
Fried Smelts
From Temperance cook book, 1887
Serves 2
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
451Calories
42 gProtein
45 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein42 g
Carbohydrates45 g
Fiber2.4 g
Sugars9.4 g
Total Fat10 g
Saturated Fat4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol212 mg
Sodium1233 mg
Potassium690 mg
Calcium300 mg
Iron3.5 mg
Magnesium78 mg
Phosphorus908 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E1.5 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B124.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.2 mg
Folate70 mcg
Choline104 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 11. The excerpt below is the record exactly as published.
FKIED SMELTS. Any small fish may be cooked after this recipe. Wash a pound of small fish in cold salted water; draw them at the gills without splitting them, and wipe them on a dry towel; have ready over the fire a frying kettle, half full of fat; dip the fish first in milk, then in cracker or bread crumbs, then in beaten egg, and again in the crumbs; when the fat is smoaking hot put in the fish, as many as will float, and fry them until they are golden brown; take the fish from the fat with a skimmer; lay them on brown paper for a moment to free them from grease ; sprinkle them with salt
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