Baked Sprats
From Buckmaster's cookery, 1887
Use fresh sprats and do not wash them.
Presented as published in 1887. 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
896Calories
30 gProtein
163 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories896 kcal
Protein30 g
Carbohydrates163 g
Fiber10 g
Sugars14 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat4.7 g
Cholesterol0 mg
Sodium1661 mg
Potassium452 mg
Calcium417 mg
Iron11 mg
Magnesium98 mg
Phosphorus375 mg
Zinc3.3 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A5.3 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)15 mg
Folate245 mcg
Choline33 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 90. The excerpt below is the record exactly as published.
BAKED SPRATS. Ingredients. Herbs. 2 lbs. of Sprats. \ lb. of Bread Crumbs. * 1. Mix in a basin a teaspoonful of fine herbs with a little pepper and salt, and half a pound of bread crumbs. 2. Rub the sprats in a clean coarse cloth to remove the scales. 3. Strew over a tin dish some ol the mixed bread crumbs. 4. Arrange on these n layer of sprats, but not to cover each other. 5. Sprinkle the sprats with the mixed bread crumbs, and so on for three layers of sprats. 6. Finish with a good layer of the bread crumbs. 7. Put on the top a few pieces of butter the size of a nut
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