Dinner
Fried trout
Marion Harland’s original method for Fried trout, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Clean, wipe inside and out, pepper and salt;
- roll in egg and cracker crumbs and fry in deep, hot cottolene or other fat, always recollecting to heat this gradually to boiling point before the fish go in.
Historical transcription
Source method
- 1
Clean, wipe inside and out, pepper and salt; roll in egg and cracker crumbs and fry in deep, hot cottolene or other fat, always recollecting to heat this gradually to boiling point before the fish go in.
- 2
Or, having cleaned and dried them, roll in salted and peppered meal; then fry.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.