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Fried Sprats
From A year's cookery, 1880
Serves 4
Best way to cook sprats; can also be broiled or pickled.
Presented as published in 1880. 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
170Calories
3 gProtein
24 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat6.7 g
Saturated Fat0.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium0.6 mg
Potassium43 mg
Calcium6 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K4.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 303. The excerpt below is the record exactly as published.
Fried Sprats. Eoast Sirloin of Beef. Lentils. Potato Mould. Salsify. Apple Custard. Cheese. with Rice. Custard Sippets. and Butter. Honey. Rice and Barley Porridge. Marketing. For the Day.— Fresh Sprats. The brighter and more silvery -looking they are, the fresher they will be. Sprats are supposed to come in on Lord Mayor’s Day. They are at their best in November and December. A Sirloin of Beef (March 7th) ; Potatoes ; Apples ; Onions ; Salsify. Buy a little more than is likely to be wanted for to-day ’s dinner. For To-morrow.— A Cow-Heel from the tripe-shop. Breakfast. — Bloaters (January 3rd) ; Devilled Eggs (February 27th) ; Teacakes (February 14th) ; Bice and Barley Porridge (June ,15tli). Luncheon.— Boil with rice the scrag-end of the Mutton cooked yesterday (February 21st) ; Custard Sippets (June 10th). Dinner. — Fried Sprats. — Half fill a saucepan with frying-fat (February 19th). Put it on the fire to boil. Meantime wash the sprats quickly, lift them out of the water with the fingers and lay them on a sieve to drain. Put a cupful of flour
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