dairy-freenut-freeegg-freesoy-free
To Bake a Fish
From The art of cookery, 1899
Serves 4
Baking time depends on size; a medium fish takes about 45 minutes.
Presented as published in 1899. 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
183Calories
7 gProtein
1 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein6.8 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.3 g
Total Fat17 g
Saturated Fat5.5 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol31 mg
Sodium370 mg
Potassium100 mg
Calcium5.4 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate2.3 mcg
Choline21 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 22. The excerpt below is the record exactly as published.
To Bake a Fish. — Fill the fish lightly with stuffing prepared as directed on page 28, and truss it in this manner : Mak^e a large knot on the end of a strong piece of twine, or tie the end of the twine around a short wire skewer. With a trussing needle draw the twine through the fish, close to the head, then slightly below the middle, and again close to the tail. Draw the cord or twine tight enough to hold the fish in a position resembling the letter S, and fasten it. Place the fish on its belly in a roasting pan and bake until cooked and nicely browned, basting occasionally while it is baking with hot water and butter, or with a thin gravy, if pre- ferred. When cooked, remove the cord and serve the fish in the same curved position in which it was baked, on a warm platter, garnished with parsley, cress, or celery ; or bake, without stuffing, in this manner : Make gashes across the fish, on each side, about two inches apart. Put slices of salt pork or breakfast bacon in the baking pan, and lay the fish on them. Cover the gashes on the upper side in a similar manner with slices of pork or bacon, then set in the oven, and close the door until the fish is cooked. If the oven is at the proper temperature the fish will require no attention until ready to serve. The length of time required to bake a fish depends upon its size, but when sufficiently Baking. 57 cooked the flesh will flake and separate easily. A medium-sized fish
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