Baked Fillets of Whiting

Name: Baked Fillets of Whiting
Ingredients: three whitings; lemon juice; a little white wine; some mushroom liquor; fine bread crumbs (fresh or dried); tiny piece of butter

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

523Calories

15 gProtein

81 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein15 g

Carbohydrates81 g

Fiber4.9 g

Sugars6.8 g

Total Fat29 g

Saturated Fat1.3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol66 mg

Sodium793 mg

Potassium222 mg

Calcium202 mg

Iron5.2 mg

Magnesium47 mg

Phosphorus184 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K7.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.2 mg

Folate117 mcg

Choline16 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

Baked Fillets of Whiting. Skin three whitings, remove the fillets carefully, sprinkle over with lemon juice, and fold each over; range them in a double row in a well buttered “Express” paper- bag. Season with pepper and salt, moisten with a little white wine and some mush- room liquor. Place a row of thinly sliced, preserved mushrooms on the fillets, and sprinkle over with fine bread crumbs (fresh or dried), put a tiny piece of butter

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