dairy-freenut-freesoy-free
To Fry Whitings
From Modern cookery, in all its branches, 1884
Serves 1
Fry for 5 to 8 minutes depending on size.
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
278Calories
40 gProtein
1 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein40 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol473 mg
Sodium1417 mg
Potassium512 mg
Calcium129 mg
Iron2.3 mg
Magnesium44 mg
Phosphorus531 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A205 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B124.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate67 mcg
Choline392 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 88. The excerpt below is the record exactly as published.
TO FRY WHITINGS. [In full season from Michaelmas to beginning of February.] Clean, skin, and dry them thoroughly in a cloth, fasten their tails to their mouths, brush slightly beaten eggs equally over them, and cover them with the finest bread-crumbs, mixed with a little flour ; fry them a clear golden brown in plenty of boiling lard, drain and dry them well, dish them on a hot napkin, and serve them with good melted blitter, and the sauce cruets, or with well, made shrimp or an- G8 MODERN COOKERY. [CHAP. II. cliovy sauce. A small half- teaspoonful of salt should be beaten up with the eggs used in preparing the whitings : two will be sufficient for half a dozen fish
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