dairy-freenut-freeegg-freesoy-free
Tench, to Fry
From Consult me, 1902
Serves 1
Tench may be cooked the same as Trout.
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
239Calories
3 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol37 mg
Sodium83 mg
Potassium40 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 486. The excerpt below is the record exactly as published.
TENCH, to Fry.— Scale, gut, and well wash. Dry them, and lay them separately on a board before the fire, after dusting some flour over them. Fry them with fresh dripping
Cook this with the app: pantry check, scaling, and the assistant.