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Small Fresh Fish Baked in a Crust
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
354Calories
7 gProtein
31 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein6.5 g
Carbohydrates31 g
Fiber1.1 g
Sugars0.1 g
Total Fat23 g
Saturated Fat5.6 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol8.7 mg
Sodium416 mg
Potassium74 mg
Calcium9.4 mg
Iron1.9 mg
Magnesium12 mg
Phosphorus98 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.3 mg
Vitamin K9.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate44 mcg
Choline4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 106. The excerpt below is the record exactly as published.
Small Fresh Fish Baked in a Crust. Clean the fish, and wipe dry. Cut gashes one inch apart on each side ; sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.