Baked Fish
From Food and health, 1916
The stuffing can be made of bread crumbs moistened slightly with water and seasoned with salt and herbs.
Presented as published in 1916. 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
1235Calories
182 gProtein
101 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1235 kcal
Protein182 g
Carbohydrates101 g
Fiber2.3 g
Sugars0.2 g
Total Fat7.7 g
Saturated Fat1.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol626 mg
Sodium4535 mg
Potassium2416 mg
Calcium314 mg
Iron12 mg
Magnesium267 mg
Phosphorus4008 mg
Zinc5.3 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D2.7 mcg
Vitamin C0.1 mg
Vitamin A45 mcg
Vitamin E7.7 mg
Vitamin K34 mcg
Vitamin B61.1 mg
Vitamin B1222 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate213 mcg
Choline1.7 mg
Caffeine0 mg
Water1193 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 21. The excerpt below is the record exactly as published.
Baked fish. Almost any medium-sized fish is suitable for baking. Clean the fish, seeing that all scales are removed. Stuff and sew. Shape with skewers to form a letter S and place upright on a baking pan or lay the fish on its side. If the 64 FOOD AND HEALTH fish is not fatty, put strips of salt pork over it, and in the pan, or cut gashes in the fish and lay strips of pork in them. Dredge with flour. Bake one hour for a three-pound fish, pouring the fat in the pan over it, once in a while. Serve with butter sauce or plain. The stuffing can be made of bread crumbs moistened slightly with water and seasoned with salt and a teaspoonful of dried herbs
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