Stuffing for Baked Fish

Name: Stuffing for Baked Fish
Ingredients: bread crumbs; mashed potato; seasoning of onions or garlic; green pepper; salt; white pepper; a few spoonsful of tomato juice

From Twenty lessons in domestic science, 1916

This stuffing is suitable for baked fish.

Presented as published in 1916. 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

621Calories

20 gProtein

119 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories621 kcal

Protein20 g

Carbohydrates119 g

Fiber8.5 g

Sugars13 g

Total Fat7.3 g

Saturated Fat2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol4.2 mg

Sodium1728 mg

Potassium1094 mg

Calcium260 mg

Iron6.3 mg

Magnesium97 mg

Phosphorus298 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D0.4 mcg

Vitamin C97 mg

Vitamin A42 mcg

Vitamin E0.5 mg

Vitamin K14 mcg

Vitamin B60.7 mg

Vitamin B120.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)10 mg

Folate156 mcg

Choline52 mg

Caffeine0 mg

Water285 g

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 33. The excerpt below is the record exactly as published.

STUFFING for BAKED FISH is ordinarily a combination of bread crumbs, mashed potato, with a seasoning of onions or garlic, green pep- per, salt and white pepper. The bread crumbs may be moistened with a few spoonsful of tomato juice

Cook this with the app: pantry check, scaling, and the assistant.