Baked Fish with Shrimps and Capers
From Sea Cookery, 1911
Presented as published in 1911. 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
170Calories
9 gProtein
20 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories170 kcal
Protein9.3 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat6.1 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium435 mg
Potassium395 mg
Calcium310 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus260 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate24 mcg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 37. The excerpt below is the record exactly as published.
fish has to be cooked and served, lay on the fish, sprinkle with pepper, salt, and cayenne and lemon juice. Shell and chop the shrimps and sprinkle them over the sole, chop the capers and sprinkle them over the shrimps. Cut the potatoes into slices, completely cover the fish with them, put on a few bits of butter. Stand the dish in a baking tin containing a little boiling water, and bake in a sharp oven for ten minutes. Remove the dish from the oven, pour over the sauce, sprinkle over the chopped parsley and crumbs, and serve hot. £ pint white sauce salt pepper cayenne brown bread crumbs
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