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Stuffing for Fish
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
578Calories
17 gProtein
88 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein17 g
Carbohydrates88 g
Fiber6.3 g
Sugars7.6 g
Total Fat18 g
Saturated Fat8.3 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol29 mg
Sodium2457 mg
Potassium299 mg
Calcium246 mg
Iron6.7 mg
Magnesium63 mg
Phosphorus209 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A131 mcg
Vitamin E0.6 mg
Vitamin K159 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate146 mcg
Choline22 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 30. The excerpt below is the record exactly as published.
STUFFING FOR FISH. 1 cup stale bread crumbs 1 T. melted butter y2 t. salt y8 t. pepper 2 T. parsley cut fine 2 T. chopped capers 14 cup hot water to moisten Mix ingredients in order given. LABORATORY COOK BOOK. 55 DRAWN BUTTER SAUCE 3 T. butter 1/2 t. salt
Cook this with the app: pantry check, scaling, and the assistant.