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Sauteed Fish
From Boston Cooking-School cook book, 1896
Serves 4
Serve with melted butter, Maitre d’Hotel Butter, or Lemon Butter.
Presented as published in 1896. 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
60Calories
0 gProtein
0 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.8 g
Saturated Fat4.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Cholesterol17 mg
Sodium0.1 mg
Potassium0.3 mg
Calcium0.3 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 86. The excerpt below is the record exactly as published.
SAUTEED FISH Clean small fish, leaving on heads and tails. Cut large fish in slices or fillets. Roll in salted flour or granulated corn meal. Put 2 or 3 tablespoons butter or olive oil in frying pan
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