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Block Island Baked Bluefish
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
430Calories
3 gProtein
11 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories430 kcal
Protein3.2 g
Carbohydrates11 g
Fiber0 g
Sugars0 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol152 mg
Sodium33 mg
Potassium129 mg
Calcium82 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 125. The excerpt below is the record exactly as published.
Block Island Baked Bluefish Stuff and bake, allowing twelve minutes to each pound, and serve with a cream gravy, made by blending one tablespoon each of flour and butter, and adding one cup water taken from the pan fish has been baked in. Season with salt and pepper; add one gill of cream and a pinch of soda
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