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Stuffing for Baked Fish

Name: Stuffing for Baked Fish
Yield: 1 servings
Ingredients: Put a large tablespoon of butter into a saucepan; 1 cup of bread crumbs; 1 teaspoon chopped onion; 1 teaspoon chopped capers; 1 teaspoon chopped parsley; ½ teaspoon salt; ½ teaspoon pepper; If a moist stuffing is preferred, add ½ cup of milk or stock

From Royal Victoria cook book, 1900

Serves 1

Presented as published in 1900. 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

474Calories

18 gProtein

83 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories474 kcal

Protein18 g

Carbohydrates83 g

Fiber5.3 g

Sugars8.6 g

Total Fat18 g

Saturated Fat1.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol35 mg

Sodium2196 mg

Potassium359 mg

Calcium211 mg

Iron5.6 mg

Magnesium55 mg

Phosphorus215 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A1.8 mcg

Vitamin E0.2 mg

Vitamin K10 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.1 mg

Folate123 mcg

Choline27 mg

Caffeine0 mg

Water124 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.

STUFFING FOR BAKED FISH.—Put a large table- spoon of butter into a saucepan, when melted stir into it 1 cup of bread crumbs, 1 teaspoon chopped onion, 1 teaspoon chopped capers, 1 teaspoon chopped parsley, } teaspoon salt, { teaspoon pepper. If a moist stuffing is preferred, add 4 cup of milk or stock

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