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Baked Stuffed Fish
From Boston Cooking-School cook book, 1896
Serves 4
Allow 10 minutes to the pound up to 4 pounds, and 5 minutes for each additional pound.
Presented as published in 1896. 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
191Calories
42 gProtein
0 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories191 kcal
Protein42 g
Carbohydrates0 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol156 mg
Sodium1133 mg
Potassium544 mg
Calcium51 mg
Iron0.7 mg
Magnesium55 mg
Phosphorus966 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Water295 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 85. The excerpt below is the record exactly as published.
BAKED STUFFED FISH (Bass, Bluefish, Cod, Haddock, etc.) For fish weighing 3 to 5 pounds, clean and scale, removing head and tail or not, as desired. Rub with salt inside and out.
Cook this with the app: pantry check, scaling, and the assistant.