Fish Stuffing
From What to Have for Dinner, 1905
Presented as published in 1905. 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
968Calories
19 gProtein
112 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein19 g
Carbohydrates112 g
Fiber9.2 g
Sugars7 g
Total Fat51 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol116 mg
Sodium10535 mg
Potassium406 mg
Calcium373 mg
Iron18 mg
Magnesium75 mg
Phosphorus231 mg
Zinc1.9 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A377 mcg
Vitamin E1.5 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate169 mcg
Choline32 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 34. The excerpt below is the record exactly as published.
4 teaspoon salt crumbs 3 tablespoons butter 1 onion 4 cup coarse stale bread 5 cloves crumbs Cook milk twenty-five minutes in double boiler with fine bread crumbs and onion stuck with cloves. Re- move onion, add salt, cayenne and one-half the butter. Pour sauce around the timbales and sprinkle with the coarse crumbs browned in remaining butter. BAKED STUFFED HADDOCK. Clean and wipe a four-pound haddock, removing eyes, but leaving on head and tail. Rub over with salt in- side and out, stuff, and sew. Cut five diagonal gashes on each side of back bone, and insert narrow strips of fat salt pork, having gashes on one side come between gashes on other side. Shape with skewer in form of letter S and hold in shape with small twine. Arrange strips of fat salt pork on fish sheet, put fish on sheet in dripping pan, and bake in a hot oven one hour, 132 What to Have for Dinner. basting with fat in pan, every eight minutes. Serve with Hollandaise Sauce. (See p. 89, under Family Din- ners, Menu No. XXI.) FISH STUFFING. 1 cup bread crumbs 4 teaspoon pepper 4 tablespoons melted but- 1 teaspoon parsley, finely ter chopped 4 teaspoon salt Few drops onion juice 3 cup boiling water
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