Baked Fish
From Manual for army cooks, 1896
Fish weighing 6 to 8 pounds are best for baking.
Presented as published in 1896. 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
905Calories
64 gProtein
92 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories905 kcal
Protein64 g
Carbohydrates92 g
Fiber7.4 g
Sugars13 g
Total Fat30 g
Saturated Fat8.7 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol154 mg
Sodium931 mg
Potassium1249 mg
Calcium277 mg
Iron7.3 mg
Magnesium118 mg
Phosphorus707 mg
Zinc6.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C11 mg
Vitamin A4.7 mcg
Vitamin E0.5 mg
Vitamin K7.7 mcg
Vitamin B61.8 mg
Vitamin B121.9 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1 mg
Niacin (B3)20 mg
Folate146 mcg
Choline145 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 115. The excerpt below is the record exactly as published.
BAKED FISH Should be dressed and cooked whole. Make a stuffing of bread crumbs, pork, onions, etc. ; fill the body with same and' close with a skewer. Put a little water in the pan ; dredge the fish well, season
Cook this with the app: pantry check, scaling, and the assistant.