pescatariannut-freeegg-freesoy-free
Whiting to Fry
From Consult me, 1902
Serves 1
This method ensures a crispy texture.
Presented as published in 1902. 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
23Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein4.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol17 mg
Sodium18 mg
Potassium62 mg
Calcium12 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus56 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A7.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline16 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 530. The excerpt below is the record exactly as published.
WHITINGS, to Choose.— The firmness of the body and fins is to be looked to, as in herrings ; their high season is during the first three months of the year, but they may be had a great part of it. WHITINGS, to Fry.— Wash and gut ; skin them, and turn their tails into their mouths, to lie round. Season with salt and pepper ; steep them in vinegar ; flour them, and dip them in butter
Cook this with the app: pantry check, scaling, and the assistant.