Whitebait
From High-class cookery recipes, 1897
Presented as published in 1897. 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
No method was recorded for this recipe.
Nutrition per serving
12274Calories
0 gProtein
0 gCarbs
1361 gFat
Full nutrition (33 nutrients)
Calories12274 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1361 g
Saturated Fat533 g
Monounsaturated Fat614 g
Polyunsaturated Fat152 g
Cholesterol1293 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D34 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E8.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline676 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 18. The excerpt below is the record exactly as published.
Whitebait, Ingredients. Three or four pounds of Lard or clarified Fat. Whitebait. One large teacupful of Flour
Cook this with the app: pantry check, scaling, and the assistant.