pescatariannut-freeegg-freesoy-free
Smelts Sur Le Plat
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
565Calories
20 gProtein
118 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein20 g
Carbohydrates118 g
Fiber2.9 g
Sugars8.9 g
Total Fat14 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol49 mg
Sodium27 mg
Potassium568 mg
Calcium82 mg
Iron7.7 mg
Magnesium62 mg
Phosphorus247 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C50 mg
Vitamin A3.8 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.1 mg
Folate250 mcg
Choline31 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 170. The excerpt below is the record exactly as published.
SMELTS SUR LE PLAT Clean and wash the smelts; season and roll in flour. Place in a buttered bag with a small onion, a little lemon juice and water and a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.