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Forcemeat for Baked Fish

Name: Forcemeat for Baked Fish
Yield: 2 servings
Ingredients: 3 ounces bread crumbs; Salt and pepper; 1 teaspoon savory herbs; Dash of mace; 8 oysters; 6 tablespoons milk; 2 ounces suet; Yolks of two eggs

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

670Calories

26 gProtein

45 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories670 kcal

Protein26 g

Carbohydrates45 g

Fiber4.4 g

Sugars6.3 g

Total Fat43 g

Saturated Fat20 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol291 mg

Sodium582 mg

Potassium595 mg

Calcium312 mg

Iron14 mg

Magnesium86 mg

Phosphorus427 mg

Zinc80 mg

Copper6.2 mg

Manganese1.2 mg

Vitamin D1.4 mcg

Vitamin C2.6 mg

Vitamin A126 mcg

Vitamin E2.7 mg

Vitamin K6 mcg

Vitamin B60.3 mg

Vitamin B1218 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5 mg

Folate93 mcg

Choline293 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 42. The excerpt below is the record exactly as published.

FORCEMEAT FOR BAKED FISH 3 ounces bread crumbs Salt and pepper 1 teaspoon savory herbs Dash of mace 8 oysters 6 tablespoons milk 2 ounces suet Yolks of two eggs

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