nut-free
Baked Fish
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
- fish
- salt
- butter
- pepper
- a little flour
- narrow strips of fat salt pork
Method
Clean and dry the fish, rub with salt, butter, pepper, and flour.
Stuff with seasoned bread crumbs, place on pork strips in a pan, and bake in a hot oven, basting frequently.
Nutrition per serving
509Calories
8 gProtein
0 gCarbs
53 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 4. The excerpt below is the record exactly as published.
BAKED FISH. Clean, wipe and dry fish, rub over with salt, butter, pepper and a little flour. Split fish open and stuff with seasoned bread crumbs. Put narrow strips of fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.