dairy-freenut-freeegg-freesoy-free
Fried Smelts
From The hearthstone; or, Life at home, 1883
Serves 2
Presented as published in 1883. 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
125Calories
2 gProtein
0 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.5 g
Cholesterol21 mg
Sodium7.5 mg
Potassium36 mg
Calcium7.5 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.5 mcg
Choline14 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 269. The excerpt below is the record exactly as published.
Fried Smelts. — The smelt is a very nice little fish, which has a peculiarly sweet and delicate flavor of its own, that requires, to be tasted in perfection, no other cooking than plain broiling or frying in fresh lard. Do not wash them, but wipe them dry in a clean cloth ; having opened and drawn them, and cut off the heads and tails, dredge them with flour. The frying-pan must be more than two-thirds full of boiling lard ; boiling hard when the smelts are put in, so as to float them on the surface. Cook ten or fifteen minutes
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