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Fish to Cook in Oven
From Cassell's dictionary of cookery, 1892
Serves 2
Time to bake is twenty minutes; sufficient for six pounds of fish.
Presented as published in 1892. 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
845Calories
3 gProtein
15 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein2.7 g
Carbohydrates15 g
Fiber2.8 g
Sugars6.5 g
Total Fat87 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol231 mg
Sodium2352 mg
Potassium262 mg
Calcium70 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A737 mcg
Vitamin E2.5 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate32 mcg
Choline30 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 523. The excerpt below is the record exactly as published.
ish, To Cook, in Oven.— Clean and trim any small fish ; put them into a deep pan, with a gill of, vinegar, half a pint of melted butter, and two onions chopped small ; lay in the fish with a seasoning of two tea-spoonfuls of salt
Cook this with the app: pantry check, scaling, and the assistant.