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Baked Mullet
From The new practical housekeeping, 1890
Serves 1
Serve warm.
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
535Calories
9 gProtein
34 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein8.7 g
Carbohydrates34 g
Fiber6.8 g
Sugars16 g
Total Fat42 g
Saturated Fat3.5 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol12 mg
Sodium70 mg
Potassium719 mg
Calcium99 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus163 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C26 mg
Vitamin A510 mcg
Vitamin E15 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate71 mcg
Choline41 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 207. The excerpt below is the record exactly as published.
Baked Mullet. — Cut one carrot and two onions into thin slices ; add thyme, parsley and marjoram, with pepper and salt to taste, and three taolespoons salad oil ; mix well together, cover each mul- let
Cook this with the app: pantry check, scaling, and the assistant.