pescatariannut-freeegg-freesoy-free
Baked Smelts
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
867Calories
94 gProtein
78 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories867 kcal
Protein94 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat17 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat6.2 g
Cholesterol318 mg
Sodium1063 mg
Potassium1527 mg
Calcium470 mg
Iron9.3 mg
Magnesium183 mg
Phosphorus1221 mg
Zinc9.1 mg
Copper0.9 mg
Manganese4.2 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E2.4 mg
Vitamin K7.6 mcg
Vitamin B60.8 mg
Vitamin B1216 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate134 mcg
Choline311 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 399. The excerpt below is the record exactly as published.
BAKED SMELTS. Wash and dry the smelts thoroughly in a cloth, and arrange them nicely in a flat baking dish. Cover them with fine bread crumbs and place little pieces of butter over them. Season and bake for fifteen minutes. Just before serving add a sprinkle of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.