Whitebait Fried Plain, or Devilled
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
409Calories
55 gProtein
14 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein55 g
Carbohydrates14 g
Fiber4.8 g
Sugars3.6 g
Total Fat16 g
Saturated Fat3.7 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.3 g
Cholesterol166 mg
Sodium184 mg
Potassium717 mg
Calcium94 mg
Iron5.5 mg
Magnesium108 mg
Phosphorus469 mg
Zinc15 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1.3 mcg
Vitamin E1 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B125.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate37 mcg
Choline25 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 22. The excerpt below is the record exactly as published.
WHITEBAIT FRIED PLAIN, OR DEVILLED <&£ Have the whitebait well washed, and free from all the weed and grass that is generally mixed with them. Drain well and put them in plenty of flour, and mix thoroughly so as to have them well floured. Put the whole in a wire sieve, and sift off all the flour. Then put them in a fine wire frying-basket, and fry them in very hot fat. Drain them well, and serve on a napkin with lemon, and tartar sauce separate. Devilled. Mix one tablespoonful of English mustard with Worcestershire sauce to the thickness of an ordinary sauce. Add a pinch of Cayenne and a dash of vinegar
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