STRIPED BASS AND GOOSEBERRIES
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
730Calories
18 gProtein
111 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories730 kcal
Protein18 g
Carbohydrates111 g
Fiber21 g
Sugars11 g
Total Fat28 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.7 g
Cholesterol25 mg
Sodium3610 mg
Potassium3340 mg
Calcium268 mg
Iron36 mg
Magnesium213 mg
Phosphorus450 mg
Zinc3.3 mg
Copper3.5 mg
Manganese5.3 mg
Vitamin D0.6 mcg
Vitamin C80 mg
Vitamin A245 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate132 mcg
Choline21 mg
Caffeine0 mg
Water843 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 18. The excerpt below is the record exactly as published.
STRIPED BASS AND GOOSEBERRIES Chop fine two raw potatoes, an onion, a bit of garlic and parsley; season with salt, pepper and chile powder; mix with a raw egg and teaspoon of anchovy sauce. Stuff the fish and sew up. Heat two tablespoons of bacon grease, lay the fish in it, baste it and bake it in a moderate oven for fifteen minutes. Season two cups of Spanish sauce (No. 141) with chile powder and add four tablespoons of fresh gooseberries ; pour over the fish and cook until done. Re- move to a hot platter ; add a teaspoon of brown sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.