Filet of Bass

Name: Filet of Bass
Ingredients: WASH and wipe the filets; a minced onion; the juice of half a lemon; a bit of finely cut parsley; thyme

From Standard Paper-Bag Cookery, 1912

Serve with parsley and lemon or sauce tartare.

Presented as published in 1912. 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

71Calories

2 gProtein

17 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories71 kcal

Protein1.8 g

Carbohydrates17 g

Fiber2.7 g

Sugars7.6 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium6.5 mg

Potassium271 mg

Calcium38 mg

Iron0.4 mg

Magnesium18 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate39 mcg

Choline12 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 11. The excerpt below is the record exactly as published.

Filet of Bass. — WASH and wipe the filets dry with a clean towel, trimming away the fins with a pair of large scissors close to the filet. Dust with salt and lay in a covered dish with a minced onion, the juice of half a lemon and a bit of finely cut parsley and thyme

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