Recipe Manuscript

Stegt Trout

Name: Stegt Trout
Prep time: PTPT15M
Cook time: PTPT6M
Yield: 2
Cuisine: European
Ingredients: 2 whole brook trout (about 300–400 g each) or rainbow trout; 40 g plain wheat flour; 50 g unsalted butter, or 30 ml clarified butter, or 45 ml lard/animal fat; Salt (optional, as per modern taste)

"Fried Trout"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Stegt Trout

"Brook Trout renses som sædvanligt; den maa være ganske tør før den rulles i Mel og steges i Smør, Claret eller Fedt; Fedtet maa være kogende hedt, saa den steges hurtigt til en smuk lysebrun Farve, og den maa tages op samme Øieblik den er færdig."

English Translation

"Brook trout is cleaned as usual; it must be quite dry before being rolled in flour and fried in butter, claret, or fat; the fat must be boiling hot so that it fries quickly to a beautiful light brown color, and it must be taken out the very moment it is done."

Note on the Original Text

Recipes from this period were brief and assumed a high level of kitchen literacy. Quantities were rarely specified—the cook was expected to judge amounts by eye and habit. Instructions focused on key points: dryness of fish before coating, the fat being 'kogende hedt' (boiling hot), and immediate removal once done to avoid overcooking. Spelling reflects older Danish, with terms like 'renses' for cleaned, 'Fedtet' for fat, and 'Øieblik' for instant. Clarifications included typical household fats: 'Smør' (butter), 'Claret' (clarified butter), and 'Fedt' (animal fat), each offering subtle differences in flavor and texture.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a Danish-language cookbook published in Chicago in 1884, catering to the tastes and traditions of Scandinavian immigrants in the United States. During the late 19th century, many Norwegians and Danes settled in the Midwest, bringing treasured culinary heritage with them. Fish such as trout, abundant in American streams, became popular, and simple preparations like this allowed families to recreate flavors from home using local ingredients. This recipe typifies the restrained, ingredient-focused approach of the period and region—quick cooking in plenty of fat rendered fresh-caught fish delicious without overpowering their natural flavors.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A sharp knife was essential for cleaning and preparing the fish. Cooks used a heavy iron skillet or frying pan set over a wood or coal stove to achieve the high heat required for frying. A large spoon or flat spatula (often homemade from wood or metal) would help turn and remove the fish from the fat. Clean cloths or towels were used to dry the fish thoroughly before flouring.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

6 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 whole brook trout (about 10–14 oz each) or rainbow trout
1.5 oz plain wheat flour
1.75 oz unsalted butter, or 2 tbsp clarified butter, or 3 tbsp lard/animal fat
Salt (optional, as per modern taste)

Instructions

Begin by cleaning and gutting fresh brook trout (or farmed rainbow trout as a substitute) as you would for any fish, ensuring to remove all innards and rinse well.
Pat the fish completely dry with a clean towel, as excess moisture will prevent a crisp crust.
Coat the dry fish thoroughly in plain wheat flour, making sure to cover all surfaces evenly.
Heat 1.75 oz unsalted butter, 2 tablespoons (about 2 fl oz) of clarified butter, or 3 tablespoons (about 1.5 fl oz) of neutral animal fat (like lard or pork fat) in a large skillet over medium-high heat until it is sizzling hot—but not smoking.
Place the floured trout in the skillet and fry quickly for 2–3 minutes per side, turning once, until the skin is a light golden brown and crisp.
Remove the trout the moment it is finished cooking, as overcooking will dry out the delicate flesh.

Estimated Calories

320 per serving

Cooking Estimates

This recipe is quick and easy. You will spend a few minutes preparing the fresh trout by cleaning, drying, and coating them in flour. Cooking is fast, just a few minutes per side in a hot skillet. Each serving has a moderate calorie content, based on the amount of trout and fat used.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.