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Bailed Haddock
From The new practical housekeeping, 1890
Serves 3
Any fish may be cooked similarly.
Presented as published in 1890. 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
374Calories
75 gProtein
7 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein75 g
Carbohydrates7.3 g
Fiber3.8 g
Sugars0.3 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol245 mg
Sodium6566 mg
Potassium1453 mg
Calcium134 mg
Iron2.7 mg
Magnesium128 mg
Phosphorus1048 mg
Zinc1.8 mg
Copper0.2 mg
Manganese6.1 mg
Vitamin D2.3 mcg
Vitamin C13 mg
Vitamin A38 mcg
Vitamin E3 mg
Vitamin K151 mcg
Vitamin B61.3 mg
Vitamin B128.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate16 mcg
Choline4.8 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 205. The excerpt below is the record exactly as published.
Bailed Haddock, — ^Wash a three-pound haddock as soon as it comes from market, and some place in a large pan containing plenty of cold water and a handful of salt for a short time. To cook, place in fish-kettle with cold water to cover, a gill of vinegar, tablespoon salt, a small root of parsley, six cloves
Cook this with the app: pantry check, scaling, and the assistant.