pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Creamed Finnan Haddie
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
731Calories
45 gProtein
59 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein45 g
Carbohydrates59 g
Fiber16 g
Sugars13 g
Total Fat40 g
Saturated Fat9.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat12 g
Omega-30.2 g
Cholesterol124 mg
Sodium11442 mg
Potassium1656 mg
Calcium487 mg
Iron9.6 mg
Magnesium161 mg
Phosphorus1030 mg
Zinc3.1 mg
Copper0.6 mg
Manganese3.8 mg
Vitamin D3.5 mcg
Vitamin C2 mg
Vitamin A954 mcg
Vitamin E9.6 mg
Vitamin K64 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)5.8 mg
Folate44 mcg
Choline51 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 127. The excerpt below is the record exactly as published.
Creamed Finnan Haddie Put fish in a baking pan, cover with cold water, and after soaking bring the water to a boil. Set on the back of the range to simmer for one-half hour. Drain, rinse, and with a fork separate the fish into flakes. To one cup of fish, add one cup of white sauce. Bring to a boil; season with salt, pepper and a liberal quantity of paprika
Cook this with the app: pantry check, scaling, and the assistant.