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Baked Bluefish
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Be careful not to break the fish when serving.
Presented as published in 1913. 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
610Calories
14 gProtein
76 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein14 g
Carbohydrates76 g
Fiber6 g
Sugars7.4 g
Total Fat29 g
Saturated Fat1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol8.3 mg
Sodium6106 mg
Potassium433 mg
Calcium149 mg
Iron4.7 mg
Magnesium62 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate151 mcg
Choline14 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 117. The excerpt below is the record exactly as published.
Baked Bluefish Cucumbers, French Dressing Mashed Potatoes Buttered Bermuda Onions Heavenly Hash Coffee *Baked Bluefish—Select nice large bluefish, clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, stuff with bread stuffing, and sew up open- ing and rub fish all over with salt. Then, having put small pieces of Crisco over, place in pan with enough water to cover bottom, and bake in hot oven 45 or 50 minutes. After it begins to bake, sprinkle with salt and pepper. Baste it often with liquid in pan and a little melted Crisco
Cook this with the app: pantry check, scaling, and the assistant.