Fried Trout or Herrings
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
4541Calories
14 gProtein
97 gCarbs
455 gFat
Full nutrition (33 nutrients)
Calories4541 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat455 g
Saturated Fat133 g
Monounsaturated Fat195 g
Polyunsaturated Fat105 g
Cholesterol463 mg
Sodium2.5 mg
Potassium171 mg
Calcium24 mg
Iron7 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D22 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline553 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 39. The excerpt below is the record exactly as published.
Fried trout or herrings — boibed turbot. 71 so that it is tightly enveloped in it. Prepare the other slice of fish in the same way, and place both on a hot, well- greased gridiron; cook the salmon lor four or five minutes, turning it constantly that it may be thoroughly heated through. Serve in the papers on a hot dish, and garnish with parsley. FRIED TROUT OR HERRINGS. 6 trout or herrings. I Oatmeal or flour, i lb. dripping. I A little milk. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.