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Creamed Finnan Haddie
From Mary Jane's cook book, 1916
Serves 1
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
693Calories
60 gProtein
29 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein60 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat36 g
Saturated Fat9 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol197 mg
Sodium2305 mg
Potassium1044 mg
Calcium343 mg
Iron2.4 mg
Magnesium106 mg
Phosphorus1311 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.9 mcg
Vitamin C1.8 mg
Vitamin A342 mcg
Vitamin E2.8 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B126.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.1 mg
Folate31 mcg
Choline59 mg
Caffeine0 mg
Water498 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 66. The excerpt below is the record exactly as published.
CREAMED FINNAN HADDIE Put fish into a baking pan, meat side down, cover with cold water and bring very slowly to the boiling point. Remove from fire and let stand until cold. Drain and separate into flakes. To iy2 cups °f fish add 1 cup of good white sauce, heat well, season with pepper and add y2 teaspoon of chopped parsley
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