pescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Baked Blackfish
From Virginia Cookery-book, 1884
Serves 4
Presented as published in 1884. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (11 nutrients)
Calories5.1 kcal
Protein1 g
Carbohydrates0 g
Total Fat0.1 g
Calcium15 mg
Iron0.3 mg
Phosphorus18 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 37. The excerpt below is the record exactly as published.
Baked Blackfish. (From **Tbe Carolina Hooflewife.'*) After the fish is well cleaned take off the fins and tail ; cut it into four or five parts. Lay in a deep dish some lumps of butter, parsley, onions, chopped fine, a little allspice
Cook this with the app: pantry check, scaling, and the assistant.