pescatariannut-freesoy-free
Fish Baked in Batter
From Cookery for every household, 1914
Serves 2
The dish may be made richer by adding oysters, shrimps, or hard-boiled egg.
Presented as published in 1914. 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
811Calories
79 gProtein
97 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories811 kcal
Protein79 g
Carbohydrates97 g
Fiber3.2 g
Sugars0.9 g
Total Fat22 g
Saturated Fat2.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol366 mg
Sodium5097 mg
Potassium1573 mg
Calcium209 mg
Iron10 mg
Magnesium139 mg
Phosphorus1050 mg
Zinc3.1 mg
Copper0.7 mg
Manganese2.5 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A167 mcg
Vitamin E0.7 mg
Vitamin K21 mcg
Vitamin B61 mg
Vitamin B125.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate246 mcg
Choline151 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 181. The excerpt below is the record exactly as published.
Fish Baked in Batter 1 lb. cooked fish. I Grated lemon rind. 1 dessert-sp. chopped Salt, pepper. parsley. | 1 oz. butter. Batter — J lb. flour. 1 pt. milk. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.