dairy-freenut-freeegg-freesoy-freeshellfish-free
Bread Forcemeat for Baked Fish
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
122Calories
4 gProtein
17 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein3.6 g
Carbohydrates17 g
Fiber1.1 g
Sugars1.6 g
Total Fat4 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Cholesterol3.9 mg
Sodium201 mg
Potassium59 mg
Calcium45 mg
Iron1.2 mg
Magnesium11 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate26 mcg
Choline3.7 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 33. The excerpt below is the record exactly as published.
BREAD FORCEMEAT FOR BAKED FISH Moisten breadcrumbs enough to fill and plump out th-e fish, and season with salt, pepper, butter, and minced onion. Add fat salt port chopped fine in the proportion of a heaping tablespoon of the chopped pork to one cup of breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.