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Baked Blue Fish
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
215Calories
4 gProtein
22 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein4.1 g
Carbohydrates22 g
Fiber1.4 g
Sugars1.9 g
Total Fat13 g
Saturated Fat7.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol29 mg
Sodium2558 mg
Potassium64 mg
Calcium63 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate33 mcg
Choline6.9 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 151. The excerpt below is the record exactly as published.
BAKED BLUE FISH.— This recipe will answer for all sorts of fish, except carp. Have the fish opened at the gills, and the in- testines drawn out through the opening. Make a stuffing of Yz pt. of bread crumbs, a tablespoon of melted butter, a teaspoon of salt, and a dash of pepper. Mix the ingredients, fill into the fish, and sew down the head firmly. If you use pork, cut the fish into gashes, 2 inches apart, and all the way across on one side down to the bone; fill the gashes with larding pork, dust the fish thickly with bread crumbs, baste it over with a little melted butter, put a 54 cup of water
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