nut-freesoy-free
Baked Stuffed Haddock
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
541Calories
77 gProtein
21 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein77 g
Carbohydrates21 g
Fiber1 g
Sugars0.9 g
Total Fat14 g
Saturated Fat7.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol274 mg
Sodium1361 mg
Potassium1346 mg
Calcium82 mg
Iron2.1 mg
Magnesium106 mg
Phosphorus1070 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E2.4 mg
Vitamin K2 mcg
Vitamin B61.3 mg
Vitamin B128.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)17 mg
Folate35 mcg
Choline7.3 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 67. The excerpt below is the record exactly as published.
BAKED STUFFED HADDOCK. Haddock, 4 pound. Salt, y± teaspoon. Cracker crumbs, y_> cup. Pepper, i/s teaspoon. Bread crumbs, y2 cup. Hot water, 1-3 cup. Melted butter, 14 cup. Salt pork. Chopped onion, 1 teaspoon. Egg sauce
Cook this with the app: pantry check, scaling, and the assistant.