pescatariannut-freeegg-freesoy-free
Fillets of Haddock à l’Italienne
From Cookery for every household, 1914
Serves 2
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
479Calories
45 gProtein
33 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein45 g
Carbohydrates33 g
Fiber1.5 g
Sugars1.3 g
Total Fat29 g
Saturated Fat2.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol162 mg
Sodium721 mg
Potassium774 mg
Calcium110 mg
Iron1.9 mg
Magnesium74 mg
Phosphorus648 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A18 mcg
Vitamin E5.8 mg
Vitamin K3.2 mcg
Vitamin B60.7 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate102 mcg
Choline7.5 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 142. The excerpt below is the record exactly as published.
illets of Haddock it 1’Italienne (Eglefin a l’ltalienne) 1 lb. filleted haddock. Pepper and salt. Lemon juice. 3 or 4 oz. spaghetti. 2 table-sps. salad oil. 2 table-sps. grated cheese. Sauce. 1 oz. butter or 1 table-sp. salad oil. 1 onion. 1 breakfast cupful tinned tomatoes. 1 dessert- sp. chopped pickles. Pepper, salt, sugar
Cook this with the app: pantry check, scaling, and the assistant.