Whitebait
From English and French cookery, 1890
Presented as published in 1890. 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
297Calories
50 gProtein
0 gCarbs
9 gFat
Full nutrition (23 nutrients)
Calories297 kcal
Protein50 g
Carbohydrates0 g
Total Fat9.4 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.5 g
Cholesterol166 mg
Sodium180 mg
Potassium459 mg
Calcium25 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus319 mg
Zinc14 mg
Copper0.2 mg
Manganese0 mg
Vitamin B60.5 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Water120 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 39. The excerpt below is the record exactly as published.
Whitebait. — Wash and drain them in a colander, flour them well, and sift fine breadcrumbs over them ; fry them in hot lard for about 1 minute. As soon as they rise, take them out. Sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.