Baked Fish
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
818Calories
12 gProtein
83 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories818 kcal
Protein12 g
Carbohydrates83 g
Fiber3.2 g
Sugars8.2 g
Total Fat48 g
Saturated Fat9.3 g
Monounsaturated Fat23 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium2149 mg
Potassium868 mg
Calcium238 mg
Iron3.8 mg
Magnesium73 mg
Phosphorus201 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A456 mcg
Vitamin E5.4 mg
Vitamin K53 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate148 mcg
Choline21 mg
Caffeine0 mg
Water946 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 12. The excerpt below is the record exactly as published.
BAKED FISH. Mrs. J. W. Derr, Lincoln, Illinois. A white, or any good sized fish 3 pounds or more, clean, rinse and wipe dry. Sprinkle salt and pepper inside and out. Make a dressing of pints dry bread, moistened with tomato juice and one cup chopped celery
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