nut-freeegg-freesoy-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
Method
Nutrition per serving
509Calories
8 gProtein
0 gCarbs
53 gFat
Full nutrition (31 nutrients)
Calories509 kcal
Protein8 g
Carbohydrates0 g
Fiber0 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol79 mg
Sodium572 mg
Potassium159 mg
Calcium8.7 mg
Iron0.5 mg
Magnesium9.7 mg
Phosphorus172 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate1.7 mcg
Water35 g
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
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