pescatariannut-freeegg-freesoy-free
Baked Fish
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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
531Calories
80 gProtein
29 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein80 g
Carbohydrates29 g
Fiber1.9 g
Sugars2.6 g
Total Fat8.3 g
Saturated Fat3.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol288 mg
Sodium2308 mg
Potassium1056 mg
Calcium166 mg
Iron3.3 mg
Magnesium115 mg
Phosphorus1786 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C2.1 mg
Vitamin A49 mcg
Vitamin E3.1 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B1210 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.6 mg
Folate44 mcg
Choline6.9 mg
Caffeine0 mg
Water535 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 30. The excerpt below is the record exactly as published.
BAKED FISH. Bass or any firm-fleshed fish of moderate size may be used for baking. After cleaning a stuffing may be in- serted ; this usually consists of crackers or bread crumbs moistened with one tablespoonful of melted butter to each cupful of crumbs; a tablespoonful of chopped onion and chopped parsley, lemon juice, salt and pepper may be added at pleasure. Strips of salt pork laid into the gashes on each side of the fish serve to baste it, and a fish of from four to five pounds
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