Stuffing for Baked Fish

Name: Stuffing for Baked Fish
Ingredients: Three slices of dry bread; two tablespoonfuls chopped suet; one small onion; one tablespoon chopped parsley; one egg; salt and pepper to taste; Mix with milk

From Durham cook book ..., 1921

Presented as published in 1921. 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

560Calories

11 gProtein

31 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories560 kcal

Protein11 g

Carbohydrates31 g

Fiber3.3 g

Sugars8.4 g

Total Fat44 g

Saturated Fat19 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol206 mg

Sodium510 mg

Potassium353 mg

Calcium90 mg

Iron2.1 mg

Magnesium31 mg

Phosphorus181 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C11 mg

Vitamin A183 mcg

Vitamin E2.2 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.6 mg

Folate86 mcg

Choline163 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 41. The excerpt below is the record exactly as published.

STUFFING FOR BAKED FISH. Three slices of dry bread, two table- spoonfuls chopped suet, one small onion, finely minced; one tablespoon chopped parsley, one egg, salt and pepper to taste. Mix with milk

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