Name: French Baked Fish
Ingredients: a large head of garlic very fine; salt; cayenne

French Baked Fish

Ingredients

a large head of garlic very fine
salt
cayenne

Directions

Make a plain bread dressing seasoned only with salt, pep- per and a little parsley. Stuff the fish and arrange in baking
164 THE ARIZONA COOK BOOK
pan. Form the remaining dressing into large flat cakes and place in bottom of pan. Pour over all a can of tomatoes sea- soned with salt, butter and the merest dash of cayenne. Mince a large head of garlic very fine, and sprinkle over the top. The flavor is very unusual but is liked by most people who are fond of onions. — Contributed, Williams, Ariz.

Nutrition, whole recipe (rough)

10Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Cayenne	1 tsp (1.8g)	6
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.