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Ling, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
Presented as published in 1892. 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
407Calories
62 gProtein
26 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein62 g
Carbohydrates26 g
Fiber1.8 g
Sugars2.2 g
Total Fat3.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol121 mg
Sodium1459 mg
Potassium1227 mg
Calcium173 mg
Iron3.8 mg
Magnesium207 mg
Phosphorus659 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B61 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.4 mg
Folate60 mcg
Choline5.3 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 847. The excerpt below is the record exactly as published.
Ling, Fried.— Take two pounds of fresh ling, cut it into sHccs three-quarters of an inch thick, rub these over with pepper and salt, dredge a little flour over them, and after- wards egg and bread-crumb them, and fry in boiling fat
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