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To Fry Fish
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
1026Calories
1 gProtein
0 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories1026 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat113 g
Saturated Fat44 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol111 mg
Sodium1771 mg
Potassium10 mg
Calcium2 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline56 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 45. The excerpt below is the record exactly as published.
TO FRY FISH After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in Indian meal. Have a thick-bottomed frying pan with plenty of fat salted (a tablespoonful of salt to each pound of lard
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