Baked Haddock
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
890Calories
14 gProtein
109 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein14 g
Carbohydrates109 g
Fiber9.4 g
Sugars0.6 g
Total Fat46 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol116 mg
Sodium30 mg
Potassium481 mg
Calcium151 mg
Iron7.8 mg
Magnesium72 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.6 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A375 mcg
Vitamin E2 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.9 mg
Folate163 mcg
Choline35 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 13. The excerpt below is the record exactly as published.
Baked Haddock ; Boiled White Potatoes ; Fried Pars- nips ; Bread and Butter -Bread Pudding. Supper.— Creamed Fish ; Bread and Butter : Apple Sauce ; Cake; Tea. Baked Haddock. — Stuff the fish with one cup cracker crumbs, one saltspoonful salt, one saltspoonful pepper, one tea- spoonful chopped onion, one teaspoonful chopped parsley, one- fourth cup melted butte
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