To Fry Fish in Jewish Fashion
From The book of plain cooking, 1904
Fish is typically eaten cold.
Presented as published in 1904. 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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 36. The excerpt below is the record exactly as published.
To Fry Fish in Jewish Fashion Cut the fish in conveniently sized pieces, wash PLAIN COOKING 119 it well, lay it in salt for half an hour, wash it again, and dry thoroughly with a clean cloth. Put sufficient of the very best frying oil to cover the pieces of fish in a frying-pan, and let it boil up. Beat up some eggs in a soup plate and have another ready full of flour
Cook this with the app: pantry check, scaling, and the assistant.