pescatariannut-freeegg-freesoy-free
Baked Fish (No. 2)
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
31Calories
2 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.6 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars1 g
Total Fat2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol11 mg
Sodium117 mg
Potassium55 mg
Calcium8.1 mg
Iron0.3 mg
Magnesium3.2 mg
Phosphorus39 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.2 mg
Caffeine0 mg
Water21 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. 2) Mrs. Tom R. Wyles 1 small fish, 1 cup of bread-crumbs, Moisten with hot water, 49 THE BLUE GRASS COOK BOOK 1 teaspoon melted butter, 1 teaspoon Worcestershire sauce, 1 teaspoon tomato catsup, 1 teaspoon minced parsley, 1 teaspoon minced onion, 1 teaspoon minced pickle or olives, 1 teaspoon lemon juice. Salt, pepper, and paprika to taste
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