Fried Smelts
From The Common sense recipe book, 1898
Cottolene is preferred over lard for frying.
Presented as published in 1898. 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
509Calories
17 gProtein
85 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein17 g
Carbohydrates85 g
Fiber4.1 g
Sugars3.2 g
Total Fat11 g
Saturated Fat2.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2 g
Cholesterol90 mg
Sodium674 mg
Potassium204 mg
Calcium165 mg
Iron5.4 mg
Magnesium34 mg
Phosphorus188 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A112 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate186 mcg
Choline150 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 14. The excerpt below is the record exactly as published.
fried smelts in Cottolene will never under any circumstances use lard. 4 Make a slight opening at the gills, then draw them between the thumb and finger, beginning at the tail. This will dress out all the inside. Now dip them first in beaten eggs, then in bread crumbs, and fry in very hot Cottolene. Drain, dust with salt
Cook this with the app: pantry check, scaling, and the assistant.