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Baked Fish with Tomatoes
From The Pattern cook-book, 1890
Serves 4
This is a delicious way to serve baked haddock.
Presented as published in 1890. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories2.8 kcal
Protein0.1 g
Carbohydrates0.5 g
Sugars0.5 g
Total Fat0.1 g
Sodium19 mg
Potassium30 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 41. The excerpt below is the record exactly as published.
four table-spoonfuls of chopped tomatoes, either fresh or canned; and baste the fish with them, adding water as usual
Cook this with the app: pantry check, scaling, and the assistant.