nut-freeegg-freesoy-freeshellfish-free
Fried Whitebait
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
801Calories
37 gProtein
27 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein37 g
Carbohydrates27 g
Fiber0 g
Sugars3 g
Total Fat60 g
Saturated Fat23 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol160 mg
Sodium138 mg
Potassium425 mg
Calcium98 mg
Iron3.9 mg
Magnesium41 mg
Phosphorus297 mg
Zinc9.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.3 mg
Folate50 mcg
Choline37 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 56. The excerpt below is the record exactly as published.
Fried whitebait, remoulade Coffee Lamb chops Saute potatoes Escarole and chicory salad Rdquefort cheese , crackers Coffee DINNER Pot au feu Loin of pork, baker's oven style Mashed turnips Celery root and field salad Fancy ice cream Assorted cakes Coffee Fried whitebait. Wash the whitebait well and dry on a towel or napkin. Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp. Lay them on a napkin, sprinkle with salt
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