dinnerpescatariannut-freeegg-freesoy-free
To Fry Trout
From Virginia Cookery-book, 1884
Serves 1
This method preserves the high flavor of the trout.
Presented as published in 1884. 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
35Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium13 mg
Potassium94 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0.7 mg
Vitamin A21 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 34. The excerpt below is the record exactly as published.
To Fry Trout. For those who love the real taste of this excellent fish there is no better way of dressing them than plain frying. It gives a crispness to the flesh and leaves its high flavor entire. Cut and clean the trout, wash them, dry them perfectly with napkins ; cut the sides and back slightly with a very fine knife, strew a little salt over them, and then dredge them with the flour ; set on a pan with some clarified butter, and when it is hot lay in the trout ; fry them to a delicate brown, and send them up in a napkin, garnished with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.