Fried Whitebait
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve quickly on a hot dish.
Presented as published in 1896. 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
47Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories47 kcal
Protein1.5 g
Carbohydrates16 g
Fiber11 g
Sugars4.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium160 mg
Calcium134 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 34. The excerpt below is the record exactly as published.
Fried Whitebait. Wash the fish, drain well on a wire sieve, dry them in a soft cloth, and then drop them, when quite dry, on to a well-floured cloth, rolling each fish carefully in it Put them immediately into a frying basket, dip them into extremely hot lard, hold it there until the fish is crisp, which will be before it browns, take it out while still white, and serve as quickly as possible on a napkin laid on a hot dish, and garnish with fried parsley, and quarters of lemon. Serve with them cayenne, gyrated lemon peel and thin slices of brown bread and butter
Cook this with the app: pantry check, scaling, and the assistant.