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Stuffing for Baked Fish
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Presented as published in 1884. 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
213Calories
2 gProtein
18 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein2.4 g
Carbohydrates18 g
Fiber1.6 g
Sugars0.1 g
Total Fat15 g
Saturated Fat9.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol39 mg
Sodium1639 mg
Potassium84 mg
Calcium29 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A124 mcg
Vitamin E0.5 mg
Vitamin K8.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate28 mcg
Choline7.6 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.
Stuffing for Baked Fish weighing from four to six Pounds, 1 cup cracker crumbs. 1 saltspoonful salt. 1 saltspoonful pepper. 1 teaspoonful chopped onion. 1 teaspoonful chopped parsley. 1 teaspoonful capers. 1 teaspoonful pickles. ^ cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.