pescatariannut-freeegg-freesoy-freeshellfish-free
To Bake Fish Whole No. I
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
622Calories
3 gProtein
15 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein3 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.7 g
Total Fat62 g
Saturated Fat53 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium155 mg
Potassium38 mg
Calcium69 mg
Iron1.2 mg
Magnesium9 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 45. The excerpt below is the record exactly as published.
TO BAKE FISH WHOLE No. I Cut off the head and split the fish down nearly to the tail; prepare a dress- ing of bread, butter substitute, pepper and salt, moisten with a little water. Fill the dish with this dressing, and bind it together with a piece of string; lay the fish on a bake-pan and pour round it a little water and melted butter substitute
Cook this with the app: pantry check, scaling, and the assistant.