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Baked Trout
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
487Calories
14 gProtein
49 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein14 g
Carbohydrates49 g
Fiber15 g
Sugars2.7 g
Total Fat31 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol15 mg
Sodium9737 mg
Potassium1030 mg
Calcium192 mg
Iron9.6 mg
Magnesium100 mg
Phosphorus207 mg
Zinc1.8 mg
Copper0.6 mg
Manganese4 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A626 mcg
Vitamin E7.6 mg
Vitamin K61 mcg
Vitamin B60.7 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate60 mcg
Choline32 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 113. The excerpt below is the record exactly as published.
Baked Trout Chicken Epicurean New Potatoes String Beans in Cream Tomato Salad Pineapple Bisque Coffee *Baked Trout—Clean brook trout, season with salt, black pepper, and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle with chop- ped parsley and bits of Crisco, pour over little vinegar and water, and bake in hot oven until done, basting often with Crisco. Garnish with pars- ley, and serve hot with cream sauce. June 17 Brunoise Soup Porterhouse Steak Olives Stuffed Potatoes *Beans Belgian Salad Compote of Cherries Coffee *Beans—Boil 1 quart beans until tender, salting them well when half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 table- spoon finely chopped parsley
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