Dressing for Baked Fish

Name: Dressing for Baked Fish
Ingredients: 2 cups breadcrumbs; 1 tablespoon parsley; 4 teaspoon salt; 4 teaspoon pepper (cayenne); + cup fat; 1 teaspoon onion juice; 1 tablespoon chopped pickle

From Foods that will win the war, 1918

Presented as published in 1918. 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

776Calories

27 gProtein

143 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories776 kcal

Protein27 g

Carbohydrates143 g

Fiber11 g

Sugars12 g

Total Fat10 g

Saturated Fat2.4 g

Monounsaturated Fat2 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol0 mg

Sodium10824 mg

Potassium542 mg

Calcium407 mg

Iron10 mg

Magnesium101 mg

Phosphorus333 mg

Zinc2.9 mg

Copper0.6 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C6.5 mg

Vitamin A22 mcg

Vitamin E0.3 mg

Vitamin K103 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate213 mcg

Choline30 mg

Caffeine0 mg

Water34 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 18. The excerpt below is the record exactly as published.

DRESSING FOR BAKED FISH 2 cups breadcrumbs 1 tablespoon parsley 4 teaspoon salt 1 tablespoon chopped pickle 4 teaspoon pepper (cayenne) + cup fat 1 teaspoon onion juice

Cook this with the app: pantry check, scaling, and the assistant.