pescatariannut-freeegg-freesoy-free
Baked Fish
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
7Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories7 kcal
Protein1.5 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium42 mg
Potassium20 mg
Calcium1.9 mg
Iron0 mg
Magnesium2 mg
Phosphorus36 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 156. The excerpt below is the record exactly as published.
BAKED FISH Open the fish; wash; wipe perfectly dry and rub over with salt; lay in a dripping-pan with a little butter and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.