Fried Whiting
From The book of plain cooking, 1904
Whiting requires careful treatment in cooking.
Presented as published in 1904. 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
101Calories
7 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein7.4 g
Carbohydrates9.7 g
Fiber2.8 g
Sugars2.7 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium207 mg
Calcium54 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 7. The excerpt below is the record exactly as published.
Fried Whiting Whiting is a very delicate fish, and requires careful treatment in cooking. Have the tail secured in the mouth, and wrap in a dry cloth. Dust lightly with flour, and roll in egg and bread-crumbs, place in boiling fat, and fry a nice brown. Then serve on a dish-paper, garnished with parsley and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.