Baked Fish
From Public school household science, 1905
Remove carefully from the pan and serve on a hot platter.
Presented as published in 1905. 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
2423Calories
16 gProtein
92 gCarbs
221 gFat
Full nutrition (34 nutrients)
Calories2423 kcal
Protein16 g
Carbohydrates92 g
Fiber9.2 g
Sugars6.7 g
Total Fat221 g
Saturated Fat65 g
Monounsaturated Fat94 g
Polyunsaturated Fat52 g
Omega-30 g
Cholesterol220 mg
Sodium3142 mg
Potassium481 mg
Calcium254 mg
Iron6.4 mg
Magnesium68 mg
Phosphorus220 mg
Zinc1.8 mg
Copper0.4 mg
Manganese2 mg
Vitamin D10 mcg
Vitamin C4.7 mg
Vitamin A4.7 mcg
Vitamin E6.4 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate141 mcg
Choline279 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 25. The excerpt below is the record exactly as published.
BAKED FISH. 1 onp of cracker or bread crutnbs. 1 Mp. lalt. 1 Up. chopped onion. 1 tsp. chopped parsley. 1 BHp. popper. I cup melted butter or dripping. Clean, wipe and dry the fish, rub with salt; fill with stuffing and sew or tie curofully. Rub all over with FISH. 57 butter (or dripping), salt and pepper, dredge with flour, put it into a hot oven, baste when the flour is brown, and often afterwards. Remove carefully from the pan and place upon a hot platter. 53.— SCALLOPED FISH. Pick over carefully any remnants of cold, boiled or baked fish, put it into a sliallow dish in alternate layers with bread crumbs and cream sauce. Cover with crumbs and bake till brown. I 54.— BOILED FISH. Salmon, halibut, cod or haddock are suitable for boil- ing. Place the fish, after cleaning and scraping, on a fish rack, coil in a frying basket, or on a plate tied up in cheese-cloth, and cover with boiling water, to which has been added salt and lemon juice or vinegar. The acid keeps the flesh white, and the salt improves the flavor. Boil from twenty to forty minutes (the coarser-grained fish require more time than the finer-grained). Serve with parsley or egg sauce. 55.— PARSLEY SAUCE. 1 cup water. 1 tbsp. flour. 1 tbsp. butter. 1 tbsp. parsley. I tsp. salt. 1 cup water. 1 tbsp. flour. 1 tbsp. butter. 56.— EGG SAUCE. I tsp. salt. Spk. pepper. 1 hard-cooked egg, chopped fine. 58 DOMESTIC SCIENCE. 57.— SCALLOPED SALMON. 1 can salmon. 1 cup. fine bread crumbs. 2 tsps. butter. ^ tsp. salt. J tsp. pepper
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