dairy-freenut-freeegg-freesoy-free
Baked Fish
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
683Calories
6 gProtein
15 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein6.1 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.7 g
Total Fat66 g
Saturated Fat24 g
Monounsaturated Fat31 g
Polyunsaturated Fat8.3 g
Omega-30.1 g
Cholesterol46 mg
Sodium162 mg
Potassium108 mg
Calcium72 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C0.1 mg
Vitamin A5.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate1.7 mcg
Choline16 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 265. The excerpt below is the record exactly as published.
Baked Fish. — Take blue-fish, bass or shad for this purpose; make a dressing of bread as for poultry, only adding a little salt pork chopped fine, and no herbs ; fill the fish with the dressing, and stew or tie it up; then put a few slices of salt pork in a pan, and very little water
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