Fried Whiting
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
825Calories
19 gProtein
102 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories825 kcal
Protein19 g
Carbohydrates102 g
Fiber6 g
Sugars7.6 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat3.9 g
Cholesterol111 mg
Sodium981 mg
Potassium269 mg
Calcium244 mg
Iron6.7 mg
Magnesium56 mg
Phosphorus231 mg
Zinc2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K7.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate168 mcg
Choline58 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.
Fried Whiting. Cut off the fins of three or four whiting, skin them (commencing at the head), take out the eyes, and put the tail through the mouth. Dredge each with flour and season with salt and pepper, next brush over with beaten egg and >'oll in bread crumbs. Have ready a well oiled or thickly buttered “Express” paper-bag, put in it the fish with about 2 ozs. of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.