Dressing for Baked Fish

Name: Dressing for Baked Fish
Ingredients: 1 cup stale bread crumbs; 2 tablespoons melted butter; 1 teaspoon minced parsley; i teaspoon minced onion; J teaspoon Worcestershire sauce; 2 tablespoons water; I teaspoon each capers and olives chopped fine; I teaspoon each capers and olives chopped fine; 1 teaspoon tomato catsup; i teaspoon lemon juice

From Left-overs made palatable, 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

634Calories

15 gProtein

81 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein15 g

Carbohydrates81 g

Fiber5.1 g

Sugars8.5 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol58 mg

Sodium968 mg

Potassium266 mg

Calcium213 mg

Iron5.6 mg

Magnesium50 mg

Phosphorus189 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A186 mcg

Vitamin E0.9 mg

Vitamin K10 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.3 mg

Folate119 mcg

Choline23 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 8. The excerpt below is the record exactly as published.

DRESSING FOR BAKED FISH 1 cup stale bread crumbs 2 tablespoons melted butter 1 teaspoon minced parsley i teaspoon minced onion J teaspoon Worcestershire sauce 2 tablespoons water I teaspoon each capers and olives chopped fine 1 teaspoon tomato catsup i teaspoon lemon juice

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