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Baked Fish
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
212Calories
46 gProtein
0 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories212 kcal
Protein46 g
Carbohydrates0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol174 mg
Sodium1259 mg
Potassium605 mg
Calcium57 mg
Iron0.8 mg
Magnesium61 mg
Phosphorus1074 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B126.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Water328 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 201. The excerpt below is the record exactly as published.
Baked Fish (five pounds)
Cook this with the app: pantry check, scaling, and the assistant.