pescatariandairy-freenut-freesoy-free

Torrejas de Pescado

Name: Torrejas de Pescado
Yield: 2 servings
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

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

Method

Nutrition per serving

504Calories

45 gProtein

66 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein45 g

Carbohydrates66 g

Fiber5.9 g

Sugars5.8 g

Total Fat7.4 g

Saturated Fat2 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol290 mg

Sodium853 mg

Potassium1096 mg

Calcium219 mg

Iron10 mg

Magnesium121 mg

Phosphorus890 mg

Zinc2.7 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D1.5 mcg

Vitamin C87 mg

Vitamin A292 mcg

Vitamin E2.3 mg

Vitamin K505 mcg

Vitamin B60.5 mg

Vitamin B124.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7 mg

Folate205 mcg

Choline161 mg

Caffeine0 mg

Water422 g

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.