dairy-freenut-freeegg-freesoy-freeshellfish-free
To Bake Fish
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
828Calories
60 gProtein
78 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein60 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat29 g
Saturated Fat8.3 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol147 mg
Sodium920 mg
Potassium996 mg
Calcium241 mg
Iron6.9 mg
Magnesium101 mg
Phosphorus643 mg
Zinc6.1 mg
Copper0.5 mg
Manganese1 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B61.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1 mg
Niacin (B3)20 mg
Folate118 mcg
Choline131 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 398. The excerpt below is the record exactly as published.
TO BAKE FISH. When cleaning the fish, do not cut off the head and tail ; stuff it and sew it, or confine the stuffing by winding the cord several times around the fish ; lay several pieces of pork, cut in strings, across the top, sprin- kle over water, pepper, salt and bread crumbs ; put some hot water
Cook this with the app: pantry check, scaling, and the assistant.