Ling, Baked
From A handbook of fish cookery, 1897
Alternatively, dip slices in beaten egg, cover with breadcrumbs, and fry in hot fat.
Presented as published in 1897. 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
825Calories
8 gProtein
12 gCarbs
84 gFat
Full nutrition (32 nutrients)
Calories825 kcal
Protein7.7 g
Carbohydrates12 g
Fiber1 g
Sugars1.9 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.2 g
Cholesterol241 mg
Sodium53 mg
Potassium532 mg
Calcium146 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus216 mg
Zinc1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D25 mcg
Vitamin C2 mg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate16 mcg
Choline17 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 13. The excerpt below is the record exactly as published.
Ling, Baked. — Cleanse and empty the fish, cut it into thick slices, removing the head and tail. Dredge the slices with flour, and sprinkle with salt and pepper. Lay them in a baking-dish, and pour some melted butter over them. Bake for twenty minutes, place the slices of fish on a hot dish, then add a cupful of cream and a small tinful of button mushrooms
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