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Baked Fish

Name: Baked Fish
Yield: 1 servings
Ingredients: To a pound of cold cooked fish; one-third of its weight in breadcrumbs; a sliced onion if liked; six black peppercorns; a teaspoonful of anchovy sauce

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

Presented as published in 1898. 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

854Calories

76 gProtein

110 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories854 kcal

Protein76 g

Carbohydrates110 g

Fiber7.3 g

Sugars9.5 g

Total Fat9.9 g

Saturated Fat2.4 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol209 mg

Sodium3117 mg

Potassium1070 mg

Calcium355 mg

Iron8.5 mg

Magnesium153 mg

Phosphorus1539 mg

Zinc3.6 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A15 mcg

Vitamin E2.4 mg

Vitamin K14 mcg

Vitamin B60.5 mg

Vitamin B127.9 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1 mg

Niacin (B3)13 mg

Folate164 mcg

Choline23 mg

Caffeine0 mg

Water408 g

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 79. The excerpt below is the record exactly as published.

Baked Fish. — To a pound of cold cooked fish allow one- third of its weight in breadcrumbs, and season well with, pepper and salt. Make a fish broth to cover it, adding a sliced onion if liked, and six black peppercorns. Stir in a teaspoonful of anchovy sauce

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