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Black Bass
From Kentucky receipt book, 1903
Serves 2
Serve with cucumbers and potato balls.
Presented as published in 1903. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium0 mg
Calcium3.5 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 17. The excerpt below is the record exactly as published.
Black Bass. Prepare fish in usual way. Stuff with pulverized bread crumbs and oysters cut in half, season with butter, pepper, salt and a dash of onion. Place fish in pan, with bits of butter all over the top, add ^ pint of cold water.
Cook this with the app: pantry check, scaling, and the assistant.