Fritot A La Russe
From The Samaritan cookery book, 1903
Miss Stewart Wright, 26 Lansdowne Crescent, Glasgow.
Presented as published in 1903. 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
119Calories
16 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein16 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.6 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol218 mg
Sodium197 mg
Potassium254 mg
Calcium35 mg
Iron1 mg
Magnesium19 mg
Phosphorus235 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C6 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate27 mcg
Choline148 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 33. The excerpt below is the record exactly as published.
FRITOT A LA RUSSE. 4 tablespoonfuls Findon haddock, I Lemon juice. cooked and chopped. I Batter, i yolk of egg. | Cheese
Cook this with the app: pantry check, scaling, and the assistant.