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Jewish Recipe for Frying Fish
From With a saucepan over the sea, 1902
Serves 1
A traditional Jewish method for frying fish.
Presented as published in 1902. 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
694Calories
25 gProtein
132 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein25 g
Carbohydrates132 g
Fiber0 g
Sugars0.2 g
Total Fat7.3 g
Saturated Fat5.9 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol186 mg
Sodium77 mg
Potassium300 mg
Calcium72 mg
Iron10 mg
Magnesium54 mg
Phosphorus283 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate296 mcg
Choline147 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.
JEWISH RECIPE FOR FRYING FISH. (Prague.) Mix 6 ounces of flour, a pinch of salt, yolk of one egg, and i ounce of olive oil, well together, add I gill of tepid water,
Cook this with the app: pantry check, scaling, and the assistant.