Baked Haddock
From The Cook Book, by "Oscar" of the Waldorf, 1896
Can be garnished with crayfish tails.
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
878Calories
21 gProtein
49 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories878 kcal
Protein21 g
Carbohydrates49 g
Fiber2.9 g
Sugars0.8 g
Total Fat89 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat8.7 g
Omega-30 g
Cholesterol335 mg
Sodium1972 mg
Potassium343 mg
Calcium274 mg
Iron19 mg
Magnesium48 mg
Phosphorus240 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E2 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate111 mcg
Choline206 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 13. The excerpt below is the record exactly as published.
Baked Haddock. Clean a haddock, remove the eyes, trim it and pass its tail through the cavity of the eyes, or the tail may be tied to its mouth. Chop finely two ounces of fat bacon and a little green parsley, mix these with two ounces of breadcrumbs, a little salt and pepper, a few drops of essence of anchovy, and an egg to make it into a sti£E paste. Stuff the fish with the mixture and sew it up. Put one tablespoon ful of flour in a basin, work into it one tablespoonful of cold water, pour on one breakfast cupful of boiling water, and mix in one ounce of butter and two tablespoon fuls of essence of anchov
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