Baked Fish
From A handbook of home economics, 1912
Presented as published in 1912. 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
620Calories
15 gProtein
78 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein15 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol58 mg
Sodium3127 mg
Potassium219 mg
Calcium206 mg
Iron5.2 mg
Magnesium47 mg
Phosphorus185 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline21 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 15. The excerpt below is the record exactly as published.
Baked Fish Scrape the fish free from all scales. Make a small opening down the under side and remove the vitals. A HANDBOOK OF HOME ECONOMICS 59 Wash well inside and out, wipe dry with a clean towel. Rub well with salt. Make a dressing of 1 c. stale bread crumbs. 2 tbsp. chopped parsley. 2 tbsp. melted butter. 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.