Baked Fish

Name: Baked Fish
Ingredients: A fish weighing from four to six pounds; Make a dressing of bread crumbs; butter; salt; a little salt pork, chopped fine; mix this with one egg; Put a pint of water; a little salt

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1514Calories

244 gProtein

78 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1514 kcal

Protein244 g

Carbohydrates78 g

Fiber4.9 g

Sugars6.9 g

Total Fat18 g

Saturated Fat5.2 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat6.5 g

Omega-30 g

Cholesterol1021 mg

Sodium6918 mg

Potassium3188 mg

Calcium512 mg

Iron10 mg

Magnesium349 mg

Phosphorus5430 mg

Zinc7.8 mg

Copper0.9 mg

Manganese1.2 mg

Vitamin D4.6 mcg

Vitamin C0 mg

Vitamin A134 mcg

Vitamin E9.5 mg

Vitamin K7.3 mcg

Vitamin B61.5 mg

Vitamin B1230 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)19 mg

Folate139 mcg

Choline163 mg

Caffeine0 mg

Water2091 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 1. The excerpt below is the record exactly as published.

BAKED FISH. A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine (parsley and onions, if you please) ; mix this with one egg. Fill the body, sew it up, and lay in large dripper; put across it some strips of salt pork to flavor it. Put a pint of water

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