Stuffing for Baked Fish

Name: Stuffing for Baked Fish
Ingredients: 1 c. cracker crumbs; 1 tsp. chopped parsley; ½ tsp. salt; 1 tsp. capers; 1 tsp. pepper; 1 tsp. pickles; 1 tsp. chopped onion; 1 c. melted butter

From The school kitchen textbook, 1915

Acidic ingredients like pickles or lemon are preferable in fish stuffing.

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

1992Calories

13 gProtein

95 gCarbs

177 gFat

Full nutrition (34 nutrients)

Calories1992 kcal

Protein13 g

Carbohydrates95 g

Fiber3.8 g

Sugars0.6 g

Total Fat177 g

Saturated Fat109 g

Monounsaturated Fat51 g

Polyunsaturated Fat7.3 g

Omega-30.7 g

Cholesterol463 mg

Sodium1311 mg

Potassium224 mg

Calcium93 mg

Iron5.7 mg

Magnesium37 mg

Phosphorus177 mg

Zinc1 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A1474 mcg

Vitamin E5.5 mg

Vitamin K21 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.7 mg

Folate165 mcg

Choline63 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.

Stuffing for Baked Fish Weighing from four to six pounds 1 c. cracker crumbs. 1 tsp. chopped parsley. ^ tsp. salt. 1 tsp. capers. i tsp. pepper. 1 tsp. pickles. 1 tsp. chopped onion. I c. melted butter

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