pescatariannut-freeegg-freesoy-free
Boiled Haddock with Sauce
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe attributed to Miss Birch.
Presented as published in 1907. 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
55Calories
3 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein3.4 g
Carbohydrates9.7 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.8 mg
Sodium27 mg
Potassium53 mg
Calcium5 mg
Iron0.7 mg
Magnesium6.2 mg
Phosphorus42 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 9. The excerpt below is the record exactly as published.
Boiled Haddock, with Sauee. Choose a medium-sized haddock, wash well, and boil in a frying-pan, with milk and water to cover. When the haddock is done, place on a hot dish and thicken the milk and water with flour, adding plenty of pepper
Cook this with the app: pantry check, scaling, and the assistant.