nut-freeegg-freesoy-free
Baked Fish
From Buckeye cookery, 1892
Serves 4
Recipe by Mrs. A. Wilson, Rye, New York.
Presented as published in 1892. 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
183Calories
6 gProtein
35 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein6 g
Carbohydrates35 g
Fiber1.4 g
Sugars3.7 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol12 mg
Sodium646 mg
Potassium124 mg
Calcium45 mg
Iron1.8 mg
Magnesium20 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate78 mcg
Choline6.5 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 84. The excerpt below is the record exactly as published.
BAKED FIs. Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier; sew it up ‘and put in a hot pan, with some drippings and a lump of butter, | dredge with flour
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