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Baked Fish Garnished with Parsley
From Miss Corson's practical American cookery and household management, 1885
Serves 1
This method allows for serving both the thick and thin parts of the fish.
Presented as published in 1885. 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
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories14 kcal
Protein3.1 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium83 mg
Potassium40 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water22 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 37. The excerpt below is the record exactly as published.
a baked fish garnished with parsley
Cook this with the app: pantry check, scaling, and the assistant.