Stuffing for Fish

Name: Stuffing for Fish
Ingredients: 1 cup cracker crumbs; 1/2 teaspoon salt; 1 cup stale bread crumbs; 1 tablespoon pepper; 1 cup melted butter; 1/2 cup of hot water; Few drops of onion juice

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

2428Calories

28 gProtein

175 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories2428 kcal

Protein28 g

Carbohydrates175 g

Fiber9.6 g

Sugars7.2 g

Total Fat183 g

Saturated Fat110 g

Monounsaturated Fat52 g

Polyunsaturated Fat9.6 g

Omega-30.7 g

Cholesterol463 mg

Sodium2004 mg

Potassium489 mg

Calcium311 mg

Iron11 mg

Magnesium91 mg

Phosphorus360 mg

Zinc2.6 mg

Copper0.7 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1474 mcg

Vitamin E5.6 mg

Vitamin K34 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate280 mcg

Choline80 mg

Caffeine0 mg

Water170 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 13. The excerpt below is the record exactly as published.

STUFFING FOR FISH. J cup cracker crumbs. | teaspoon salt, i cup stale bread crumbs. J tablespoon pepper. 1 cup melted butter. J cup of hot water. Few drops of onion juice

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