pescatariandairy-freenut-freesoy-free
Pried Hake Cutlets
From The encyclopaedia of practical cookery, 1892
Serves 2
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
260Calories
13 gProtein
39 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein13 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.4 g
Total Fat5.4 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol101 mg
Sodium440 mg
Potassium171 mg
Calcium119 mg
Iron3.1 mg
Magnesium29 mg
Phosphorus166 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate71 mcg
Choline90 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 36. The excerpt below is the record exactly as published.
Pried Hake Cutlets. — Clean a large Hake, cut it lengthwise into cutlets, dry them with a cloth, dip them first into egg and then into breadcrumbs, plunge them into a frying-pan of boiling fat, and fry to a good brown colour. Take them out, drain, put them on a napkin spread over a dish, and serve with fried sprigs of parsley for garnish
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