pescatariannut-freeegg-freesoy-freeshellfish-free
Baked Fillets of Fish
From Boston Cooking-School cook book, 1896
Serves 1
Serve with melted butter, Maitre d’Hotel Butter, or Lemon Butter.
Presented as published in 1896. 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
573Calories
22 gProtein
89 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein22 g
Carbohydrates89 g
Fiber4.9 g
Sugars18 g
Total Fat25 g
Saturated Fat5.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol61 mg
Sodium7884 mg
Potassium581 mg
Calcium504 mg
Iron5.3 mg
Magnesium76 mg
Phosphorus427 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.4 mg
Folate116 mcg
Choline59 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 85. The excerpt below is the record exactly as published.
BAKED FILLETS OF FISH Cut fish in pieces for serving and let stand at room temperature 15 minutes. Dip in well-salted milk (1 tablespoon salt to each cup) and then in finely sifted bread crumbs. Place in oiled or buttered baking pan or oven-proof platter, sprinkle with oil or melted butter (about 1 tablespoon to each pound of fish
Cook this with the app: pantry check, scaling, and the assistant.