Fillets of Haddock with Anchovy Butter
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
29Calories
0 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.2 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol8.6 mg
Sodium26 mg
Potassium1 mg
Calcium1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.8 mg
Caffeine0 mg
Water0.6 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.
Fillets of Haddock with Anchovy Butter. Procure a large haddock, remove the fillets, and skin carefully ; wipe them with a cloth, squeeze over a little lemon juice, then dredge both sides with seasoned flour (flour mixed with salt and pepper). Sprinkle over with clarified butter, and place the fillets in a well buttered “ Express ” paper-bag, fold in the ends and fasten with clips, then cook on a grid shelf in a hot oven from 10 to 12 minutes. Take up the fish, range on a hot dish, put a small pat of anchovy butter
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