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Baked Smoked Haddock
From The encyclopaedia of practical cookery, 1892
Serves 2
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
9Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories9.3 kcal
Protein2 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.8 mg
Sodium27 mg
Potassium36 mg
Calcium1.4 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus28 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 32. The excerpt below is the record exactly as published.
Baked Smoked Haddock. — Put the Haddock into a pan, pour some boiling water over, take it out, put it in another pan, mask with a little butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.