dairy-freenut-freesoy-free
Baked Gurnet
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
622Calories
6 gProtein
20 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein6.1 g
Carbohydrates20 g
Fiber1.4 g
Sugars1.7 g
Total Fat57 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol104 mg
Sodium828 mg
Potassium89 mg
Calcium62 mg
Iron1.6 mg
Magnesium16 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E1.7 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate35 mcg
Choline103 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 47. The excerpt below is the record exactly as published.
BAKED GURNET. Clean and dry the gurnet ; make a stuffing of bread crumbs, a little suet, minced parsley, sweet herbs, pepper and salt, and the yolk of an egg; stuff the fish, put into a baking dish with pieces of dripping and a little water
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