Baked Stuffed Haddock
From What to Have for Dinner, 1905
(See p. 89, under Family Dinners, Menu No. XXI.)
Presented as published in 1905. 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
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 34. The excerpt below is the record exactly as published.
BAKED STUFFED HADDOCK. Clean and wipe a four-pound haddock, removing eyes, but leaving on head and tail. Rub over with salt in- side and out, stuff, and sew. Cut five diagonal gashes on each side of back bone, and insert narrow strips of fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.