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Baked Salmon or Halibut
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
The milk keeps the fish moist and it browns well.
Presented as published in 1907. 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
139Calories
28 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein28 g
Carbohydrates2.8 g
Fiber1.1 g
Sugars0.1 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol105 mg
Sodium2374 mg
Potassium422 mg
Calcium56 mg
Iron0.9 mg
Magnesium44 mg
Phosphorus653 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E1.2 mg
Vitamin K6.8 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate0.7 mcg
Choline0.8 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 10. The excerpt below is the record exactly as published.
BAKED SALMON OR HALIBUT. Mrs. A. B. Seaman, Denver, Col. Three or four pounds of fish. Dip in boiling water and scrape clean; rub with salt and pepper; put in pan FISH 27 and pour milk over it till half an inch deep
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