pescatariandairy-freenut-freeegg-freesoy-freeshellfish-free
Stuffed Fish
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
24 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein4.3 g
Carbohydrates24 g
Fiber2.8 g
Sugars1.7 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium2641 mg
Potassium138 mg
Calcium79 mg
Iron1.9 mg
Magnesium23 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate30 mcg
Choline4.7 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 16. The excerpt below is the record exactly as published.
1 coffee cup of bread crumbs, saltspoon of pepper, saltspoon of salt, 1 teaspoon of chopped onion, 1 teaspoon of capers, 1 teaspoon chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.