nut-freesoy-free
Baked Pike
From The thorough good cook, 1895
Serves 1
If serving two pikes, color one with minced parsley.
Presented as published in 1895. 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
380Calories
18 gProtein
1 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein18 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat44 g
Saturated Fat16 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol442 mg
Sodium158 mg
Potassium242 mg
Calcium86 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus257 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate51 mcg
Choline295 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 115. The excerpt below is the record exactly as published.
Baked Pike. Scrape the scales off a large pike, take out the gills, and clean it, without breaking the skin. Stuff the fish with a forcemeat made of two "handfuls of grated bread, one of finely minced suet, some chopped parsley, and a little fresh butter, seasoned with pepper, salt, mace, grated lemon-peel and nutmeg, pounded all together in a mortar, ■with two whole eggs
Cook this with the app: pantry check, scaling, and the assistant.