dairy-freenut-freesoy-freeshellfish-free
Baked Fresh Haddock
From Recipes for the million, 1891
Serves 4
For a change, the fish may be boned, stuffed, rolled up, and cooked after the above method.
Presented as published in 1891. 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
156Calories
2 gProtein
3 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein2.5 g
Carbohydrates3.2 g
Fiber0.4 g
Sugars0.4 g
Total Fat15 g
Saturated Fat7.9 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol56 mg
Sodium73 mg
Potassium61 mg
Calcium22 mg
Iron0.8 mg
Magnesium6.2 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C8.3 mg
Vitamin A46 mcg
Vitamin E0.4 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline39 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 93. The excerpt below is the record exactly as published.
two tablespoonfuls of bread crumbs, 8S two ounces of suet, a dessert-spoonful of parsley, a teaspoonful of mixed herbs, a pinch of salt, and a little pepper ; put it inside the fish, sew it up, and tie the fish in a nice shape. Beat up an egg
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