Fried Smelts
From 365 tasty dishes, 1906
Presented as published in 1906. 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
785Calories
90 gProtein
75 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein90 g
Carbohydrates75 g
Fiber10 g
Sugars0.8 g
Total Fat13 g
Saturated Fat2.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat4.8 g
Cholesterol318 mg
Sodium276 mg
Potassium1624 mg
Calcium304 mg
Iron6.8 mg
Magnesium232 mg
Phosphorus1339 mg
Zinc9.5 mg
Copper1 mg
Manganese4.2 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E2.8 mg
Vitamin K2.7 mcg
Vitamin B61.1 mg
Vitamin B1216 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate26 mcg
Choline333 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 4. The excerpt below is the record exactly as published.
Fried Smelts. Smelts are a small pan fish found in most of the Eastern markets throughout the winter. Those which come from Canada and North- ern points are frozen, and can usually be had for about ten cents a pound. Green smelts are much larger, and come from points around and south of New York ; they cost almost twice as much as the smaller variety. They are drawn through the gills. Wash them thoroughly and dry on a soft cloth. Dip in milk and roll in flour or com meal
Cook this with the app: pantry check, scaling, and the assistant.