gluten-freenut-freeegg-freesoy-free
Fried Trout, Mountain Style
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
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
35Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium13 mg
Potassium94 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0.7 mg
Vitamin A21 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 66. The excerpt below is the record exactly as published.
Fried Trout, Mountain Style Clean and wash a trout weighing a quarter or half a pound. Dry it thoroughly. Cut some salt pork in small pieces and place in a frying pan. When the fat is tried out, remove the pork. Rub the inside of the fish with a little salt. When the pork fat is very hot, place the fish in the pan. Tum it two or three times. Serve on a very hot dish. If you have a little fresh butter
Cook this with the app: pantry check, scaling, and the assistant.