Madras Baked Fish

Name: Madras Baked Fish
Ingredients: Season a fish with salt, pepper, some grated green ginger and curry-powder; Place in a baking-pan with i sliced onion; 3 chopped green peppers; and i sprig of parsley; Pour over some water; and hot melted butler; sprinkle with flour

From 365 foreign dishes, 1908

Presented as published in 1908. 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

61Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories61 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7.1 mg

Potassium230 mg

Calcium37 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A8.4 mcg

Vitamin E0 mg

Vitamin K33 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate32 mcg

Choline9.4 mg

Caffeine0 mg

Water135 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 2. The excerpt below is the record exactly as published.

Madras Baked I^sh. Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with i sliced onion, 3 chopped green peppers and i sprig of parsley. Pour over some water and hot melted butler; sprinkle with flour

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