pescatariannut-freesoy-free
Fried Smelts with Parsley a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with lemon; serve for breakfast, lunch, or supper.
Presented as published in 1918. 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
306Calories
18 gProtein
37 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein18 g
Carbohydrates37 g
Fiber0.3 g
Sugars8.6 g
Total Fat10 g
Saturated Fat4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol218 mg
Sodium134 mg
Potassium470 mg
Calcium205 mg
Iron2.9 mg
Magnesium42 mg
Phosphorus321 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C39 mg
Vitamin A123 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate95 mcg
Choline190 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 130. The excerpt below is the record exactly as published.
Fried Smelts with Parsley a la Hammond * Eperlans frits au Persil, a la Hammond Secure nice fresh smelts; clean and wash; dip in batter made from one egg, four tablespoons flour, half cup milk. Put them in boiling hot fat and fry; when fried, sprinkle with pepper and salt. Arrange on a paper napkin. Squeeze some lemon juice over the smelts and put baked parsley
Cook this with the app: pantry check, scaling, and the assistant.