Planked Fish
From My best 250 recipes, 1907
Presented as published in 1907. 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
125Calories
1 gProtein
9 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein1.2 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium3.5 mg
Potassium141 mg
Calcium29 mg
Iron0.6 mg
Magnesium8.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A93 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline7.6 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 3. The excerpt below is the record exactly as published.
PLANKED FISH A fish plank should be made of hardwood, sixteen inches long and twelve inches wide. Heat it very hot, place the fish skin side down, dust with salt and pepper, baste with melted butter, and put it in the under oven of the gas stove, or before a wood fire, or on the shelf in a coal oven. Cook quickly for fifteen minutes; baste again, decorate with potatoes a la Duchess, pressed through a star tube ; put it back in the oven and cook until the potatoes are brown. Garnish with parsley and lemon
Cook this with the app: pantry check, scaling, and the assistant.