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White Bait
From The housewife's referee, 1898
Serves 2
In season, July, August, and September.
Presented as published in 1898. 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
86Calories
3 gProtein
17 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.9 g
Carbohydrates17 g
Fiber3.4 g
Sugars1.3 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium4854 mg
Potassium269 mg
Calcium24 mg
Iron1.7 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A260 mcg
Vitamin E3.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate33 mcg
Choline6.4 mg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 85. The excerpt below is the record exactly as published.
White Bait. — In season, July, August, and September. This delicate little fish requires great care to dress it well. Do not touch them with the hands, but throw them from your dish or basket into a cloth, with three or four handf uls of flour, and shake them well, doing a few at a time. Then put them into the frying basket, and immerse it into a pan of boiling fat for about a minute and a half ; then turn them out reversed on to a sieve to drain, and cover with kitchen paper. After drying them for a minute or two before the fire sprinkle a little salt on them, and send them at once to table. To devil them after they are cooked, place them in the frying basket again and plunge into the fat, and make it reboil for a minute till they are crisp ; turn them out and dust them quickly with cayenne
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