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Pickerel Fried in Butter
From Cooking for profit, 1886
Serves 1
Thin slices cook better in butter, which can burn easily.
Presented as published in 1886. 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
459Calories
14 gProtein
97 gCarbs
13 gFat
Full nutrition (20 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat13 g
Cholesterol31 mg
Sodium3.9 mg
Potassium173 mg
Calcium26 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water15 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 143. The excerpt below is the record exactly as published.
Pickerel Fried in Butter. July 3. Breakfast, ne earh The early boys caught something this time: rose at four and coaxed two 4-2) pickerel out of the lake. There is as yet no lard, no meat fat, bacon nor pork to fry them in; might be broiled, but conclude to fry in bntter sparingly. Cut in thin slices crosswise of the fish, pep- per and salt well, dip both sides in flour. Put into the frying pans only a little butter
Cook this with the app: pantry check, scaling, and the assistant.