pescatariannut-freesoy-freeshellfish-free
Baked Bass
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
249Calories
10 gProtein
39 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein10 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.4 g
Total Fat5.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol93 mg
Sodium431 mg
Potassium140 mg
Calcium113 mg
Iron3 mg
Magnesium26 mg
Phosphorus139 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate70 mcg
Choline81 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 46. The excerpt below is the record exactly as published.
BAKED BASS Make filling of cracker or bread crumbs, an egg, pepper, cloves, salt and butter substitute
Cook this with the app: pantry check, scaling, and the assistant.