pescatariandairy-freenut-freeegg-freesoy-free
Fried Smelts
From The national course in home economics, 1917
Serves 2
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
58Calories
4 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein3.6 g
Carbohydrates9.7 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol8.8 mg
Sodium7.8 mg
Potassium53 mg
Calcium9.9 mg
Iron0.8 mg
Magnesium7.1 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate21 mcg
Choline8.1 mg
Caffeine0 mg
Water11 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 56. The excerpt below is the record exactly as published.
These delicate little fish cannot be opened as can larger fish. Cut off the head and pull the insides through the gills. Wash and dry in a cloth, then roll them in flour or bread-crumbs three or four times till they are well covered. Drop them into boiling fat and fry both sides to a golden brown. It takes about ten minutes to cook them. Take them from the pan with a skimmer, and lay them on a platter, garnishing with parsley
Cook this with the app: pantry check, scaling, and the assistant.