Baked Bluefish
From My best 250 recipes, 1907
Serve with potato balls.
Presented as published in 1907. 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
654Calories
15 gProtein
87 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein15 g
Carbohydrates87 g
Fiber5.6 g
Sugars6 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol58 mg
Sodium2131 mg
Potassium224 mg
Calcium256 mg
Iron13 mg
Magnesium48 mg
Phosphorus179 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K8.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.3 mg
Folate134 mcg
Choline22 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 6. The excerpt below is the record exactly as published.
BAKED BLUEFISH Take the intestines out at the gill opening, wash and dry the fish. Mix half a pint of bread- crumbs with two tablespoonfuls of melted butter; add half a teaspoonful of salt, a saltspoonful of black pepper, and stuff the fish. Then put it in a baking-pan, baste with melted butter, and add half a cupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.