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Baked Finnan Haddie
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
15Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein3.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol9.6 mg
Sodium95 mg
Potassium52 mg
Calcium6.1 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.9 mcg
Choline12 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 98. The excerpt below is the record exactly as published.
BAKED FINNAN HADDIE Finnan Haddie is haddock, dried, smoked, and salted. Put fish in dripping pan, surround with milk and water in equal proportions, and place over very low heat. Let stand 25 minutes; pour off liquid, spread with butter, and bake 25 minutes in mod- erate oven (350° F.)
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