pescatariangluten-freenut-freeegg-freesoy-free
Findon and Cheese Savoury
From Tried favourites cookery book, 1909
Serves 2
Crabs or kippers may be done in this way.
Presented as published in 1909. 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
154Calories
11 gProtein
4 gCarbs
11 gFat
Full nutrition (31 nutrients)
Calories154 kcal
Protein11 g
Carbohydrates3.8 g
Sugars0 g
Total Fat11 g
Saturated Fat5.9 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium524 mg
Potassium95 mg
Calcium256 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus212 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A65 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate1.7 mcg
Choline4 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 92. The excerpt below is the record exactly as published.
Findon and Cheese Savoury. 1 Findon Haddock (raw), 2 oz. grated Cheese, 1 tablespoonful Cream, a little Mustard, and a pinch of Cayenne
Cook this with the app: pantry check, scaling, and the assistant.