Planked Fish
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
123Calories
4 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein4.3 g
Carbohydrates30 g
Fiber8.9 g
Sugars6.5 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium552 mg
Calcium145 mg
Iron2.7 mg
Magnesium58 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline12 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 6. The excerpt below is the record exactly as published.
Planked Fish. Shad, flounders, sunfish or any other "flat" fish may be " planked." Cut off the head and tail, split open the back, but do not cut clear through the belly, leaving the fish so that it may be opened wide like a book and tacked on a plank or piece of bark. Tack some thin slices of bacon or pork to the end of the fish that will be uppermost when before the fire, and, if you like, a few slices of raw onion sprinkled with pepper and salt
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