dairy-freenut-freesoy-freeshellfish-free
Smelts to Fry
From Consult me, 1902
Serves 2
Take care not to take off the light roughness of the crumbs, or their beauty will be lost.
Presented as published in 1902. 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
267Calories
7 gProtein
22 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein7.2 g
Carbohydrates22 g
Fiber1.4 g
Sugars2 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol105 mg
Sodium255 mg
Potassium93 mg
Calcium69 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus99 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate44 mcg
Choline84 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 460. The excerpt below is the record exactly as published.
MELTS, to Fry. — They should not be washed more than is necessary to clean them. Dry them in a cloth, then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread- crumbs, grated fine, and plunge them into a good pan of boiling lard
Cook this with the app: pantry check, scaling, and the assistant.