Baked Haddock
From Buckmaster's cookery, 1887
Be particular in preparing the stuffing.
Presented as published in 1887. 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
1104Calories
5 gProtein
20 gCarbs
111 gFat
Full nutrition (33 nutrients)
Calories1104 kcal
Protein4.6 g
Carbohydrates20 g
Fiber1.6 g
Sugars1.7 g
Total Fat111 g
Saturated Fat47 g
Monounsaturated Fat42 g
Polyunsaturated Fat15 g
Cholesterol96 mg
Sodium203 mg
Potassium86 mg
Calcium62 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus57 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.7 mcg
Vitamin C6.1 mg
Vitamin A14 mcg
Vitamin E2.5 mg
Vitamin K37 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate33 mcg
Choline77 mg
Caffeine0 mg
Water7.3 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 88. The excerpt below is the record exactly as published.
BAKED HADDOCK. Ingredients. Iladdodc. Parsley. 2 oz. of Suet. 2 oz. of Dripping. Bread Crumbs. Herbs. Eec. 1. Wash and dean in cold water a haddock and dry it in a cloth. 2. Prepare four tablespoonfuls of bread crumbs. 3. Wash a sprig of parsley
Cook this with the app: pantry check, scaling, and the assistant.