dairy-freenut-free
Torrejas de Pescado
From The Landmarks club cook book, 1903
Serves 2
Delicious shrimp fritters can be made in the same way.
Presented as published in 1903. 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
- Take fried fish, remove all bones and pick to bits.
- Chop onion
- parsley
- marjoram
- and tomatos
- In separate dish beat up two to four eggs till very light.
- add a little flour
Method
Chop fish and mix with chopped onion, parsley, marjoram, and tomatoes.
Beat eggs and mix with the fish mixture.
Add flour and beat until well mixed.
Fry spoonfuls in hot lard until golden brown.
Nutrition per serving
496Calories
44 gProtein
64 gCarbs
7 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.
TORREJAS DE PESCADO (PERU). (Fish fritters) : Take fried fish, remove all bones and pick to bits. Chop onion, parsley, marjoram and tomatos, and stir well together. In separate dish beat up two to four eggs till very light ; pour into them, without stopping beating, the minced onion, etc. When these are well beaten together, add a little flour
Cook this with the app: pantry check, scaling, and the assistant.