gluten-freedairy-freenut-freeegg-freesoy-free
Baked Fish
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
380Calories
16 gProtein
39 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein16 g
Carbohydrates39 g
Fiber7.5 g
Sugars0.4 g
Total Fat18 g
Saturated Fat6.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol43 mg
Sodium1013 mg
Potassium1060 mg
Calcium116 mg
Iron14 mg
Magnesium81 mg
Phosphorus273 mg
Zinc1.6 mg
Copper2 mg
Manganese3 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A6 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate23 mcg
Choline23 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 17. The excerpt below is the record exactly as published.
Baked Fish Into a baking pan put a few very thin slices of bacon and on them lay the fish which has been gashed crosswise almost through in three or four places. On top of it put two or three slices of the bacon, and over and around it put thinly-sliced Irish potatoes. Pour into the pan a little hot water, add one-half tablespoon finely minced onion
Cook this with the app: pantry check, scaling, and the assistant.