Baking Fish Whole

Name: Baking Fish Whole
Ingredients: Clean and wipe the fish; insert a slice of salt pork; Sprinkle it with salt and pepper; Sprinkle it with salt and pepper; rub it with melted butter; Dredge it with flour

From Household science and arts, 1913

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

2 gProtein

0 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories487 kcal

Protein1.8 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat53 g

Saturated Fat19 g

Monounsaturated Fat25 g

Polyunsaturated Fat6.2 g

Cholesterol34 mg

Sodium6.6 mg

Potassium39 mg

Calcium1.2 mg

Iron0.1 mg

Magnesium1.2 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C0.1 mg

Vitamin A3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0.6 mcg

Choline9.2 mg

Caffeine0 mg

Water4.6 g

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 40. The excerpt below is the record exactly as published.

BAKING FISH WHOLE Clean and wipe the fish outside and inside and dry it thoroughly. Stuff (No. 143) the fish and sew it together. Cut gashes about three inches apart and insert a slice of salt pork (never substitute bacon) in each gash. Sprinkle it with salt and pepper. If the fish is not oily, rub it with melted butter. Dredge it with flour

Cook this with the app: pantry check, scaling, and the assistant.