nut-freesoy-free
Trout Fried
From European and American cuisine, 1914
Serves 1
Alternatively, roll in flour, fry pork, add fish, and cook until brown.
Presented as published in 1914. 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
283Calories
36 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein36 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol275 mg
Sodium7147 mg
Potassium636 mg
Calcium70 mg
Iron1.4 mg
Magnesium44 mg
Phosphorus438 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D25 mcg
Vitamin C4.4 mg
Vitamin A206 mcg
Vitamin E4 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B126.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.4 mg
Folate40 mcg
Choline245 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 127. The excerpt below is the record exactly as published.
6 small trout, clean, wash, and wipe them dry ; season with 1 even tablespoonful salt, dust lightly with fiour, dip them in beaten egg, roll in bread crumbs, and fry in half lard and half butter
Cook this with the app: pantry check, scaling, and the assistant.