pescatariangluten-freeegg-free
Roasted Hake
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
439Calories
7 gProtein
9 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein7.5 g
Carbohydrates9.1 g
Fiber1.4 g
Sugars1.3 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.2 g
Cholesterol137 mg
Sodium43 mg
Potassium245 mg
Calcium97 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus130 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C27 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.8 mcg
Choline19 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 36. The excerpt below is the record exactly as published.
Roasted Hake. — Clean a good-sized Hake, and stuff it with highly-seasoned veal stuffing ; sew it up, fasten its tail in its i mouth, and place it in a round baking-dish. Pour 1 gill of cream over it, place it in the oven, and roast until done. 1 Serve in the dish in which it was cooked, with a little butter sauce, the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.