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Baked Fish
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Serve with Hollandaise sauce or drawn butter sauce flavored with lemon.
Presented as published in 1884. 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
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories3.5 kcal
Protein0.8 g
Carbohydrates0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.9 mg
Sodium21 mg
Potassium10 mg
Calcium0.9 mg
Iron0 mg
Magnesium1 mg
Phosphorus18 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.
Baked Fish. Cod, haddock, cusk, blue-fish, small salmon, bass, and shad may be stufifed, and baked whole. The Boston Cook Booh. 163 Stuffing for Baked Fish weighing from four to six Pounds
Cook this with the app: pantry check, scaling, and the assistant.