dairy-freenut-freeegg-freeshellfish-free
Baked Fish
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
415Calories
3 gProtein
14 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein3.3 g
Carbohydrates14 g
Fiber1.3 g
Sugars2.5 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol16 mg
Sodium116 mg
Potassium103 mg
Calcium38 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C2.8 mg
Vitamin A1.4 mcg
Vitamin E0.8 mg
Vitamin K6.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate23 mcg
Choline8.9 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 18. The excerpt below is the record exactly as published.
Baked Fish. Only large fish are suitable for baking and all varieties are treated in much the same manner. Scale and clean the fish, leaving on the head and rub with salt. 20 Fish and How to Cook It Make a dressing of a bowl of bread or cracker crumbs a quarter of a pound of salt pork chopped fine, a small onion or a tablespoonful of chopped parsley; salt and pepper to taste; mix thoroughly together and put in the body of the fish. Cut gashes along the back of the fish about an inch apart, into each gash place a small strip of fat pork securing them in place with small skewers; tooth picks will answer nicely, put the fish in the pan and dredge with salt, pepper and flour, put a cupful of water in the bottom of the pan
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