dairy-freenut-freeegg-freesoy-free
Baked Fish with Potatoes
From Cookery for every household, 1914
Serves 3
Sufficient for 3 or 4 persons.
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
62Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5.4 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol17 mg
Sodium91 mg
Potassium40 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline2.3 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 140. The excerpt below is the record exactly as published.
a few slices of fat bacon. Coat the fish lightly with flour, lay them on the top and put a small piece of fat bacon on the top of each. Put the potatoes round the fish, cover all with greased paper, and bake in a good oven until both are ready. The pieces of potato should be turned over once during the cooking. When ready, lift the fish carefully on to a hot dish, arrange the potatoes round them, and sprinkle with the chopped parsley. Time to bake, 20 to 30 minutes
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