Baked Fish
From The girl's own cookery book, 1882
Use fresh or salt fish like hake, cod, or conger eel.
Presented as published in 1882. 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
330Calories
2 gProtein
14 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat30 g
Saturated Fat8.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat7 g
Cholesterol31 mg
Sodium6.9 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline46 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 88. The excerpt below is the record exactly as published.
a good slice of dripping in a tin baking-dish ; arrange the fish in this ; pour over it about two table- spoonfuls of water mixed with a little vinegar, sprinkle on the top a seasoning mixture composed of a small' onion, boiled and chopped, bread-crumbs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.