dairy-freenut-freeegg-freesoy-free
Baked Bluefish
From The Toronto 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
564Calories
10 gProtein
10 gCarbs
53 gFat
Full nutrition (27 nutrients)
Calories564 kcal
Protein10 g
Carbohydrates9.7 g
Fiber0 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.7 g
Cholesterol80 mg
Sodium538 mg
Potassium203 mg
Calcium10 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus178 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate22 mcg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 124. The excerpt below is the record exactly as published.
Baked Bluefish Have the fish cut into thick pieces, stand each piece upon end and lay a slice of fat pork on each piece. Place in pan and put a little pepper, salt and sprinkle a little flour over all, add a little water
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