nut-freesoy-free
Pike, Stuffed and Baked
From Cookery for every household, 1914
Serves 2
Time to cook: 30 to 40 minutes. Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
351Calories
7 gProtein
10 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein6.9 g
Carbohydrates9.7 g
Fiber0.4 g
Sugars1.1 g
Total Fat31 g
Saturated Fat9.3 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol133 mg
Sodium217 mg
Potassium114 mg
Calcium40 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate35 mcg
Choline110 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 167. The excerpt below is the record exactly as published.
Pike, Stuffed and Baked (Broehet Farei au Four) 1 small pike. A little flour. 1 egg. Bread-crumbs. 2 ozs. butter or dripping. Stuffing (Recipe 1266)
Cook this with the app: pantry check, scaling, and the assistant.