Boned Fish, Stuffed
From The home science cook book, 1902
Presented as published in 1902. 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
1605Calories
263 gProtein
17 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1605 kcal
Protein263 g
Carbohydrates17 g
Fiber0.3 g
Sugars4.5 g
Total Fat46 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1363 mg
Sodium3466 mg
Potassium4848 mg
Calcium509 mg
Iron27 mg
Magnesium391 mg
Phosphorus3780 mg
Zinc201 mg
Copper15 mg
Manganese1.7 mg
Vitamin D8.8 mcg
Vitamin C7.1 mg
Vitamin A409 mcg
Vitamin E12 mg
Vitamin K7.2 mcg
Vitamin B64.2 mg
Vitamin B1269 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)50 mg
Folate89 mcg
Choline623 mg
Caffeine0 mg
Water1685 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.
Boned Fish, Stuffed. Cut the flesh from the bones of a three-pound cod or haddock in two long strips. Mix a cup of crumbs with two tablespoons of melted butter, season with salt and pepper, a few drops of onion juice, and a tablespoon of lemon juice. Add the whites of two eggs and milk enough to moisten the crumbs. Spread this between the strips of fish, or put fish and crumbs in layers in a buttered oval dish, and invert on a platter when done. Skewer together and bake for one-half hour. One-half pint of oysters
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