Baked Bass à la Wellington

Name: Baked Bass à la Wellington
Ingredients: Select a five-pound bass; one tablespoon of butter; two cups of stale bread crumbs; one tablespoon of chopped onion; one teaspoon of chopped parsley; two teaspoons of chopped capers; one-fourth cup of sherry; season with paprika; and salt

From Council cook book, 1908

Presented as published in 1908. 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

947Calories

29 gProtein

163 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories947 kcal

Protein29 g

Carbohydrates163 g

Fiber10 g

Sugars14 g

Total Fat22 g

Saturated Fat2.6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat4.5 g

Cholesterol31 mg

Sodium1724 mg

Potassium494 mg

Calcium406 mg

Iron11 mg

Magnesium101 mg

Phosphorus367 mg

Zinc3.2 mg

Copper0.6 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0.6 mcg

Vitamin E0.2 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate234 mcg

Choline32 mg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from Council cook book (1908), page 9. The excerpt below is the record exactly as published.

Baked Bass k la Wellington. Select a five-pound bass and see that the flesh is firm, remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredi- ents, season with paprika and salt

Cook this with the app: pantry check, scaling, and the assistant.