dairy-freenut-freeegg-freesoy-free
Fried Whitefish
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Thos. Perkins, Chicago, III.
Presented as published in 1912. 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
34Calories
5 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein4.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium13 mg
Potassium79 mg
Calcium6.5 mg
Iron0.1 mg
Magnesium8.3 mg
Phosphorus68 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate3.8 mcg
Choline16 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 174. The excerpt below is the record exactly as published.
FRIED WHITEFISH.— Scale and draw the fish, wash in cold water, cut off the head and fins, split down the back, cut the lengths into sections of the desired size, roll in flour, and cook in very hot dripping
Cook this with the app: pantry check, scaling, and the assistant.