Baked Fish
From The galley guide, 1923
Serve with Cream Sauce or Egg Sauce.
Presented as published in 1923. 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
96Calories
0 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium5 mg
Potassium4.4 mg
Calcium6.8 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.5 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 13. The excerpt below is the record exactly as published.
Baked Fish. Clean the fish, remove head and tail, cut across in slices 1 in. thick, wash and dry each piece, season well with salt and pepper, put in baking pan and pour around them y2 cup water and 1 tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.