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Fried Sprats (No. 1)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
7Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories7 kcal
Protein1.5 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium42 mg
Potassium20 mg
Calcium1.9 mg
Iron0 mg
Magnesium2 mg
Phosphorus36 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 187. The excerpt below is the record exactly as published.
Wipe the fish well with a cloth, dust with flour, and broil in a frying-pan over a clear fire for ten minutes, season with salt, dish up and serve with quarters of lemon and thinly cut buttered slices of brown bread. 584. Fried Sprats (No. 2). — Wipe the fish, as above, dip in frying batter (No. 35}., and coat each fish well, drop into hot fat or lard, fry a golden colour, drain on a cloth, season with salt
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