dairy-freenut-freeegg-freesoy-free
Fried Smelts
From Harper's cook book encyclopædia, 1902
Serves 2
Five minutes should fry a smelt thoroughly.
Presented as published in 1902. 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
768Calories
51 gProtein
39 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein51 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.3 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.9 g
Cholesterol208 mg
Sodium885 mg
Potassium857 mg
Calcium239 mg
Iron5 mg
Magnesium96 mg
Phosphorus701 mg
Zinc5.3 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E1.2 mg
Vitamin K3.8 mcg
Vitamin B60.4 mg
Vitamin B128.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate68 mcg
Choline155 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 145. The excerpt below is the record exactly as published.
4 lb. of fat salt pork, cut in thin slices, into a deep frying-pan, and fry till crisp. Wash and clean the smelts, but do not cut them ; dry them on a clean towel, and dip them into fine bread- crumbs or Indian meal
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