Fried Smelts
From The art of cooking, 1880
All pan fish including brook trout may be treated in this way.
Presented as published in 1880. 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
313Calories
18 gProtein
34 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein18 g
Carbohydrates34 g
Fiber1.8 g
Sugars2.1 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol372 mg
Sodium2674 mg
Potassium244 mg
Calcium120 mg
Iron4.2 mg
Magnesium32 mg
Phosphorus263 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate101 mcg
Choline298 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 14. The excerpt below is the record exactly as published.
Fried Smelts. — One dozen smelts, two tablespoon- fuls of fiour, two eggs, four tablespoonfuls of bread crumbs, one teaspoonful of salt, one teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.