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Boiled Dublin Bay Haddock
From Banquets of the nations, 1911
Serves 6
Other fish can be dressed the same way.
Presented as published in 1911. 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
221Calories
49 gProtein
0 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories221 kcal
Protein49 g
Carbohydrates0 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol182 mg
Sodium1314 mg
Potassium631 mg
Calcium59 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus1121 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B126.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Water342 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 155. The excerpt below is the record exactly as published.
Boiled Dublin Bay Haddock. Cut four or five incisions upon each side of the fish an inch deep, then put it into a deep dish, and cover well with salt. Let it remain about two hours, then put the fish in boiling water, and, if five or six pounds in weight, simmer from thirty to forty minutes
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