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Whitebait, Devilled
From Cassell's dictionary of cookery, 1892
Serves 1
Common practice to serve with lemon and brown bread.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2259. The excerpt below is the record exactly as published.
Whitebait,Devilled. — Fiy the whitebait in the usual way till it is crisp. Lift the basket out of the fat, shake the fish, and sprinkle over it a little salt and black pepper. Plunge the bask(;t again into the fat, and let it remain for a few seconds. Drain the fish, and tui-n it upon a napkin. If a red devil is required, sprinlcle a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.