Smelts (Fried)
From Choice cookery, 1888
Smelts make a pretty garnish for many fish dishes.
Presented as published in 1888. 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
1488Calories
116 gProtein
199 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories1488 kcal
Protein116 g
Carbohydrates199 g
Fiber6 g
Sugars7.6 g
Total Fat22 g
Saturated Fat4.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat7 g
Cholesterol357 mg
Sodium1267 mg
Potassium1812 mg
Calcium552 mg
Iron18 mg
Magnesium231 mg
Phosphorus1455 mg
Zinc11 mg
Copper1.2 mg
Manganese5.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E2.6 mg
Vitamin K8.1 mcg
Vitamin B61 mg
Vitamin B1217 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)25 mg
Folate388 mcg
Choline365 mg
Caffeine0 mg
Water410 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 6. The excerpt below is the record exactly as published.
SMELTS (Fried). Clean, trim the fins, and remove the gills ; wipe very dry, roll in flour, then brush over, coating them entirely with a beaten egg ; roll in finely-made bread crumbs seasoned with salt and pepper, put into a basket, then immerse in plenty of smoking hot fat
Cook this with the app: pantry check, scaling, and the assistant.