gluten-freenut-freesoy-free
Baked Fish (No. 1)
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
536Calories
20 gProtein
91 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein20 g
Carbohydrates91 g
Fiber6.6 g
Sugars10 g
Total Fat21 g
Saturated Fat2.9 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol106 mg
Sodium2196 mg
Potassium355 mg
Calcium355 mg
Iron32 mg
Magnesium51 mg
Phosphorus208 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C6.8 mg
Vitamin A18 mcg
Vitamin E0.7 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate146 mcg
Choline58 mg
Caffeine0 mg
Water548 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 19. The excerpt below is the record exactly as published.
BAKED FISH (No. 1) V. C. G. Rub inside of fish with salt. Add pepper and salt on outside with slices of onion and pickled pork. Then dredge with flour and put in the pan with 1 quart of boiling water. Bake well and baste often. When cooked, place the pan on top of stove. If gravy is not thick enough, add a piece of floured butter the size of an egg or smaller. Stir in a half -bottle of tomato catsu
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