Smelts
From Fifty dinners, 1895
This method eliminates the bones from the smelts.
Presented as published in 1895. 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
258Calories
13 gProtein
34 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein13 g
Carbohydrates34 g
Fiber4 g
Sugars4 g
Total Fat9 g
Saturated Fat2.6 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.5 g
Cholesterol215 mg
Sodium401 mg
Potassium280 mg
Calcium107 mg
Iron2.9 mg
Magnesium25 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C53 mg
Vitamin A107 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate86 mcg
Choline198 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 3. The excerpt below is the record exactly as published.
Choose large smelts for this dish, and, handling them carefully, remove the flesh from the bones of each fish in two long fillets. Take out the roes, pound them with a fillet of anchovy and Smelts the yolk of a hard-boiled egg to a paste, season with salt and white pepper, brush over each fillet of each smelt with a beaten egg, spread a thin layer of the paste on one of them, sprinkle over it a fine dressing of minced chervil, lay the other fillet over it sandwich-wise, and do the same with the rest. Let them rest awhile to set, then brush them over with egg, breadcrumb with finely sifted crumbs ; let this dry, egg and crumb again, and then fry in plenty of boiling fat ; drain, dry, and serve on a hot napkin with lemon and parsley garnish
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Cook this with the app: pantry check, scaling, and the assistant.