pescatariannut-freeegg-freesoy-free
Baked Haddock
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. E. D. Kelley, Chicago, IL.
Presented as published in 1912. 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
415Calories
77 gProtein
14 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein77 g
Carbohydrates14 g
Fiber0.9 g
Sugars1.2 g
Total Fat14 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol276 mg
Sodium4347 mg
Potassium1340 mg
Calcium90 mg
Iron1.8 mg
Magnesium105 mg
Phosphorus1065 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.1 mg
Vitamin K1.3 mcg
Vitamin B61.3 mg
Vitamin B128.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate21 mcg
Choline2.9 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 158. The excerpt below is the record exactly as published.
BAKED HADDOCK.— Scale and clean a 3-lb. fish; fill with forcemeat and sew up; sprinkle with a generous supply of salt and bread crumbs. Put over 3 level tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.