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Smelts Fried in Pork
From European and American cuisine, 1914
Serves 3
Can substitute pork with beef fat.
Presented as published in 1914. 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
741Calories
40 gProtein
3 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein40 g
Carbohydrates3.1 g
Fiber0.9 g
Sugars0.8 g
Total Fat62 g
Saturated Fat23 g
Monounsaturated Fat27 g
Polyunsaturated Fat8.4 g
Cholesterol213 mg
Sodium2470 mg
Potassium704 mg
Calcium146 mg
Iron2.3 mg
Magnesium71 mg
Phosphorus527 mg
Zinc3.8 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D3.2 mcg
Vitamin C18 mg
Vitamin A34 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B127.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate13 mcg
Choline177 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 98. The excerpt below is the record exactly as published.
Smelts fried in Pork.— Clean, wash, and wipe dry 1*/, pound smelts, remove the heads ; season the fish with 1 even table- spoonful of seasoning salt ; roll in flour ; cut 6 ounces larding pork into small pieces^ place it in a frying pan, and fry till it begins to turn a delicate brown ; then pour half the pork in a small saucepan and keep it in a warm place ; lay as many smelts in the remaining pork in pan as can conveniently go in ; fry light brown first on one side, then turn and fry the other side, adding more of the pork in saucepan as the frying continues. When all are fried, arrange them nicely on a warm dish, garnish with parsley and 1 lemon cut into lengthwise pieces
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