Stuffed Baked Fish
From Home cookery, 1898
Best fish for this method include haddock, small cod, mackerel, or a piece of halibut.
Presented as published in 1898. 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
467Calories
8 gProtein
41 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein8.1 g
Carbohydrates41 g
Fiber2.6 g
Sugars3.5 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.1 g
Cholesterol19 mg
Sodium417 mg
Potassium120 mg
Calcium107 mg
Iron2.9 mg
Magnesium26 mg
Phosphorus99 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A1.6 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate61 mcg
Choline9.9 mg
Caffeine0 mg
Water5.3 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 21. The excerpt below is the record exactly as published.
Stuffed Baked Fish. The fish that are best cooked in this manner are : — Haddock. Small cod, or middle of cod. Mackerel. Piece of halibut. The fish must be cleaned and stuffed with the follow- ing forcemeat ; more or less should be made according to the size of the fish. Bread crumbs 2 oz. Suet (chopped finely) Parsley (chopped) Thyme Grated lemon rind Pepper and salt I oz. \ tablespoonful. \ teaspoonful. to taste, to moisten
Cook this with the app: pantry check, scaling, and the assistant.