Baked Fish
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
574Calories
38 gProtein
28 gCarbs
45 gFat
Full nutrition (32 nutrients)
Calories574 kcal
Protein38 g
Carbohydrates28 g
Fiber0.2 g
Sugars0.1 g
Total Fat45 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol137 mg
Sodium2130 mg
Potassium280 mg
Calcium1081 mg
Iron1.5 mg
Magnesium48 mg
Phosphorus794 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C21 mg
Vitamin A277 mcg
Vitamin E0.6 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate39 mcg
Choline17 mg
Water45 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 8. The excerpt below is the record exactly as published.
Baked Fish Remove backbone from haddock. Lay on agate platter, season with salt and pepper. Make dressing of 2 tablespoons of flour, 1 tablespoon of mustard, 1 cup of scalded milk. Put all together and cook until thick. Add a cup of grated cheese and red pepper
Cook this with the app: pantry check, scaling, and the assistant.