gluten-freenut-freeegg-freesoy-free
Bass Stuffed with Oyster Forcemeat
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
582Calories
54 gProtein
5 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein54 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol205 mg
Sodium3649 mg
Potassium997 mg
Calcium69 mg
Iron2.4 mg
Magnesium67 mg
Phosphorus559 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C27 mg
Vitamin A106 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B61.6 mg
Vitamin B121.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate10 mcg
Choline134 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 152. The excerpt below is the record exactly as published.
Bass stuiTed with Oyster Forcemeat.— Procure a well- cleaned 4-ponnd bass, season with 1 tablespoonful seasoning salt, and fill the inside with oyster forcemeat ; sew up and lay in a baking -pan with a few slices of larding pork under it. Lay 3 slices of pork on top the fish, and pour 1 ounce melted butter and the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.