pescatariandairy-freenut-freeegg-freesoy-free
Fried Trout
From Miss Corson's practical American cookery and household management, 1885
Serves 2
In the country, trout are usually fried with salt pork.
Presented as published in 1885. 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
63Calories
4 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein3.9 g
Carbohydrates9.7 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.4 mg
Sodium6.6 mg
Potassium64 mg
Calcium5.5 mg
Iron0.7 mg
Magnesium6.5 mg
Phosphorus42 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.4 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate21 mcg
Choline8.1 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 124. The excerpt below is the record exactly as published.
fried trout. If flour is preferred, it may be used instead of the meal. FRIED TROUT. Clean, wash, and dry small trout ; season them with pep- per and salt ; roll them in dry flour, and then plunge them into enough smoking-hot fat to entirely cover them. As soon as they rise to the surface of the fat, and are light brown, take them up with a skimmer, lay them for a moment on brown paper to free them from fat, arid then serve them at once. In the country, trout are usually fried with salt pork. BOILED TROUT. Small trout wrapped in a napkin, boiled in salted water, and served with green peas, are delicious. NEW ENGLAND FISH-CHOWDER. Slice a quarter of a pound of salt pork, and fry it over a gentle fire, using a large, round-bottom iron pot ; when the pork is light brown, take it out of the fat which it has yielded in frying, and put it on a plate for future use. While the 2l8 PRACTICAL AMERICAN COOKERY. pork is frying, peel and slice two large onions, and fry them light brown with the pork, removing them from the fat when the pork is taken out. Meantime peel and slice four more large onions ; peel ten medium-sized potatoes, and slice them a quarter of an inch thick ; cut up five pounds of fresh cod- fish or haddock in slices an inch thick, removing the bones, and the skin also if it is disliked. Have ready a pound of sea- biscuit or pilot- crackers, and salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.