pescatariannut-freesoy-free
Baked Haddock Stuffed with Oysters
From Boston Cooking-School cook book, 1896
Serves 8
Serves 8.
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
260Calories
42 gProtein
14 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein42 g
Carbohydrates14 g
Fiber0.4 g
Sugars0.6 g
Total Fat2.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol147 mg
Sodium550 mg
Potassium767 mg
Calcium68 mg
Iron3.9 mg
Magnesium63 mg
Phosphorus593 mg
Zinc25 mg
Copper1.9 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E1.6 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B129.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9 mg
Folate24 mcg
Choline44 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 88. The excerpt below is the record exactly as published.
BAKED HADDOCK STUFFED WITH OYSTERS 4-pound haddock 1 egg, slightly beaten Salt and lemon juice 1 cup buttered cracker crumbs 1 pint oysters Hollandaise (p. 201)
Cook this with the app: pantry check, scaling, and the assistant.