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Whiting
From Cookery for every household, 1914
Serves 1
Other light white fish may be prepared in the same way.
Presented as published in 1914. 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
608Calories
22 gProtein
108 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories608 kcal
Protein22 g
Carbohydrates108 g
Sugars12 g
Total Fat9.8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium97 mg
Potassium544 mg
Calcium330 mg
Iron7 mg
Magnesium63 mg
Phosphorus387 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.4 mcg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline44 mg
Water232 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1004. The excerpt below is the record exactly as published.
Whiting Have the fish cleaned and skinned, and fasten the tails in the mouths. Roll them in flour, dip them in milk, and then cover them with bread- crumbs, seasoning with white pepper and salt. Place the fish in a well-greased bag, put a few pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.