gluten-freedairy-freenut-freesoy-free
Fried Smelts a la Parisienne
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
336Calories
12 gProtein
3 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein12 g
Carbohydrates3.3 g
Fiber1.2 g
Sugars1.3 g
Total Fat31 g
Saturated Fat9.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol225 mg
Sodium103 mg
Potassium354 mg
Calcium81 mg
Iron2.9 mg
Magnesium30 mg
Phosphorus178 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C35 mg
Vitamin A195 mcg
Vitamin E1.9 mg
Vitamin K411 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate65 mcg
Choline199 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Kirmess cook book (1907), page 33. The excerpt below is the record exactly as published.
FBIED SMELTS A LA PARISIENNE. Mrs. Seeley's Cook Book. Wash the smelts thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fins and gills. Dry well and fiour them. Roll them up by putting their tails in their mouths and fastening them with a wooden skewer. Set away in the ice box. Have your oil or fat very hot. Fry, a few at a time, until a nice brown. Keep in warm place until all are fried, then let your oil get very hot Put all in your frying basket, plunge into your hot fat. They will swell up and be a beauti- FISH, OYSTERS, LOBSTERS, ETC. 85 ful brown and crisp. Boil the number of eggs required, allowing one-half for each person. Take out the yolks and put the whites in cold water. Make a Tartare sauce. When ready to serve, fill each half egg with Tartare sauce and put round the fish. Put a bunch of parsley
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Cook this with the app: pantry check, scaling, and the assistant.