pescatariandairy-freenut-freesoy-freeshellfish-free
Fried Smelts a la Juliet
From The Swedish, French, American cook book, 1918
Serves 1
Can also be served with an American sauce in a sauceboat.
Presented as published in 1918. 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
552Calories
23 gProtein
88 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein23 g
Carbohydrates88 g
Fiber5.8 g
Sugars8.5 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol186 mg
Sodium952 mg
Potassium378 mg
Calcium251 mg
Iron6.9 mg
Magnesium61 mg
Phosphorus304 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C1.8 mg
Vitamin A86 mcg
Vitamin E1 mg
Vitamin K8.8 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate154 mcg
Choline167 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 129. The excerpt below is the record exactly as published.
Smelts ( Eperlans frits ) a la Juliet Wash and clean smelts well; dip in egg and bread crumbs; fry in very hot fat for about four minutes; sprinkle with pepper and salt. When done, arrange in crown style on a paper doily, with a crouton of bread in the centre, filled with a tartare sauce
Cook this with the app: pantry check, scaling, and the assistant.