dairy-freenut-freesoy-freeshellfish-free
Fish Stuffed and Baked
From Cooking for profit, 1886
Serves 1
Serve with potatoes on the same plate.
Presented as published in 1886. 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
343Calories
11 gProtein
33 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein11 g
Carbohydrates33 g
Fiber3.4 g
Sugars8.6 g
Total Fat19 g
Saturated Fat5.6 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol199 mg
Sodium10128 mg
Potassium352 mg
Calcium94 mg
Iron2.2 mg
Magnesium32 mg
Phosphorus178 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E1 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate94 mcg
Choline175 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 278. The excerpt below is the record exactly as published.
ish 'Stuffed and Baked. Make a small amount of stuffing the same as for chicken and turkey, and sea- soned with either powdered thyme Or sage, and add an egg or two yolks. The back bone can be taken out of the fish without quite dividing the two sides, by cutting down inside nearly to the skin, and pulling the bone away. Wash the fish and dry it ; spread the stuffing on one side, double over to the original shape; it may be sewed up with thread, but will do very well without. Place in the bak- ing pan and score the upper side with a sharp knife in places where it is to be cut when done. Put a minced onion and some scraps of fat, salt pork in the pan, a spoonful of drippings, water
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