pescatariandairy-freenut-freesoy-free
Smelts a la Tartare
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Serve with Tartare sauce in a separate dish.
Presented as published in 1880. 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
908Calories
74 gProtein
110 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories908 kcal
Protein74 g
Carbohydrates110 g
Fiber6.5 g
Sugars8.3 g
Total Fat17 g
Saturated Fat3.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat5.7 g
Cholesterol236 mg
Sodium1248 mg
Potassium1163 mg
Calcium446 mg
Iron10 mg
Magnesium151 mg
Phosphorus941 mg
Zinc7.1 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A77 mcg
Vitamin E1.7 mg
Vitamin K8.7 mcg
Vitamin B60.6 mg
Vitamin B1211 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate193 mcg
Choline255 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 47. The excerpt below is the record exactly as published.
Smelts a la Tartare. Clean the smelts by drawing them between the finger and thumb, beginning at the tail. This will press out the insides at the opening at the gills. Wash them, and drain in the colander ; salt well, and dip in beaten egg and bread or cracker crumbs (one egg and one cupful of crumbs to twelve smelts
Cook this with the app: pantry check, scaling, and the assistant.