nut-freesoy-free
Baked Haddock
From The encyclopaedia of practical cookery, 1892
Serves 1
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
1103Calories
33 gProtein
87 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories1103 kcal
Protein33 g
Carbohydrates87 g
Fiber5.7 g
Sugars4 g
Total Fat80 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol315 mg
Sodium4729 mg
Potassium543 mg
Calcium379 mg
Iron22 mg
Magnesium80 mg
Phosphorus382 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E2.2 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate165 mcg
Choline214 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 25. The excerpt below is the record exactly as published.
Baked Haddock. — (1) 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 2oz. of fat bacon and a little green parsley to a mince, mix these with 2oz. of breadcrumbs, a little salt and pepper, a few drops of essence of anchovy, and an egg to make it into a stiff paste. Stuff the fish with the mixture, and sew it up. Put 1 table-spoonful of flour in a basin, work into it 1 table- spoonful of water, pour on 1 breakfast-cupful of boiling water, and mix in loz. of butter and 2 table-spoonfuls of essence of anchov
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