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Dressed Cured Haddock
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Recipes for the million (1891), page 93. The excerpt below is the record exactly as published.
roll it in bread crumbs, toast before the fire, basting frequently with butter. Serve with egg sauce. HADDOCKS (FRESH), To Bake. — Clean, scale, wash, and dry the fish, and cut off the fins. Mix two tablespoonfuls of bread crumbs, 8S two ounces of suet, a dessert-spoonful of parsley, a teaspoonful of mixed herbs, a pinch of salt, and a little pepper ; put it inside the fish, sew it up, and tie the fish in a nice shape. Beat up an egg
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