To do up Cold Fish for Breakfast
From Hilda's diary of a Cape housekeeper, 1902
This is a nice way to use up remains of cold fish.
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
124Calories
0 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium16 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 76. The excerpt below is the record exactly as published.
To do up Cold Fish for Breakfast.— One has often to find some nice way of doing up remains of cold fish or cold meat. The following (Miss Capper’s recipe) makes a very nice breakfast dish. There was part of a fish left over from yesterday’s dinner, so we cut it in neat pieces and steeped them for an hour or two in a mixture of lemon-juice, salad oil, pepper, and salt. They were then dipped in batter and fried a rich brown in plenty of boiling lard
Cook this with the app: pantry check, scaling, and the assistant.