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Baked Fish No. II
From The bride's cook book, 1915
Serves 2
This recipe will be found very good for small sole, Rex sole, or sandabs.
Presented as published in 1915. 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
58Calories
4 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein3.6 g
Carbohydrates11 g
Fiber2.6 g
Sugars5.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.8 mg
Sodium55 mg
Potassium375 mg
Calcium44 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A84 mcg
Vitamin E0.6 mg
Vitamin K211 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate44 mcg
Choline11 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 45. The excerpt below is the record exactly as published.
BAKED FISH No. II Take whatever fish may be desired and place in baking pan. Chop up a little onion, garlic, parsley and tomatoes and spread over fish; then moisten with a little olive oil and bake in moderate oven for about 20 minutes. (This recipe will be found very good for small sole. Rex sole, or sandabs.) Add salt and pepper
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