Baked Fish
From Seafood cookery from Carteret County kitchens, 1900
Presented as published in 1900. 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
517Calories
11 gProtein
98 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein11 g
Carbohydrates98 g
Fiber9.9 g
Sugars7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12073 mg
Potassium1091 mg
Calcium243 mg
Iron1.9 mg
Magnesium99 mg
Phosphorus317 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Alcohol11 g
Water971 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 15. The excerpt below is the record exactly as published.
BAKED FISH (Sea Bass, Puppy Drum or other large fish) Combine: 1 package dry onion soup mix, % bottle Worcestershire Sauce, 2 tablespoons Bourbon, 4 cup water. Cover pan-dressed fish with sliced onions
Cook this with the app: pantry check, scaling, and the assistant.