pescatariannut-freesoy-freeshellfish-free
Stuffing for Baked Fish
From The household cook book, 1902
Serves 4
For a moister stuffing, wet the cracker crumbs with warm water or beaten egg.
Presented as published in 1902. 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
240Calories
5 gProtein
27 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein5 g
Carbohydrates27 g
Fiber2.3 g
Sugars0.2 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol75 mg
Sodium608 mg
Potassium137 mg
Calcium45 mg
Iron2.2 mg
Magnesium19 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E0.6 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate46 mcg
Choline46 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 40. The excerpt below is the record exactly as published.
Stuffing for Baked Fish — Take 1 cup cracker crumbs, 1 teaspoon of salt, 1 saltspoon of pepper, 2 teaspoons of chopped parsley, 4 ta- blespoons melted butter. If it is wanted more moist, wet the crack- er crumbs with |- cup of warm water, or with 1 beaten egg
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