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Fritturs Mista (Fried Fish, Veal, and Vegetables)

Name: Fritturs Mista (Fried Fish, Veal, and Vegetables)
Yield: 6 servings
Ingredients: some calves' brains; some pieces of fillet of veal; some slices of calves' liver; some chicken livers; some small fillets of fish; some boiled carrot; some boiled artichokes; some boiled cauliflower; some bearded mussels; some oysters; the quarters of whole hard-boiled eggs

From Banquets of the nations, 1911

Serves 6

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

107Calories

12 gProtein

8 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein12 g

Carbohydrates8.3 g

Fiber3.7 g

Sugars2.9 g

Total Fat3.5 g

Saturated Fat1 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol150 mg

Sodium108 mg

Potassium367 mg

Calcium37 mg

Iron4 mg

Magnesium30 mg

Phosphorus205 mg

Zinc4.7 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C52 mg

Vitamin A2214 mcg

Vitamin E0.7 mg

Vitamin K18 mcg

Vitamin B60.5 mg

Vitamin B129.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.6 mg

Folate236 mcg

Choline134 mg

Caffeine0 mg

Water168 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 162. The excerpt below is the record exactly as published.

Fritturs Mista. (Fried Fish, Veal, and Vegetables). Blanch some calves' brains, and make into pieces the size of a half-crown ; egg and breadcrumb them. After drying, egg and breadcrumb them again with pepper and 401 2 c BANQUETS OF THE NATIONS salt mixed. Take some pieces of fillet of veal cut about the size of a five-shilling piece, and egg and breadcrumb them the same as above. Cut some slices of calves' liver about two inches long and one broad. Cut chicken livers thin, and some small fillets of fish. Cut some boiled carrot in slices, boiled artichokes in halves, boiled cauli- flower in small branches. Dip all these in flour nicely seasoned, also some bearded mussels and oysters, and the quarters of whole hard-boiled eggs

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