Fried Smelts
From French dishes for American tables, 1886
Serve with sauce Tartare.
Presented as published in 1886. 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
6283Calories
8 gProtein
11 gCarbs
688 gFat
Full nutrition (34 nutrients)
Calories6283 kcal
Protein8 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat688 g
Saturated Fat271 g
Monounsaturated Fat309 g
Polyunsaturated Fat76 g
Omega-30 g
Cholesterol676 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D19 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E4.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline382 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 23. The excerpt below is the record exactly as published.
Fried Smelts. Clean about two dozen smelts, cut off the gills, wash them well in cold wa- ter, and dry them thoroughly. Put a pinch of salt and pepper in a little milk, into which dip your smelts, and then roll them in flour. Put in a fry- ing-pan about a pound and a half of lard
Cook this with the app: pantry check, scaling, and the assistant.