Findon and Cheese Savoury
From The Samaritan cookery book, 1903
Miss Williamson, West Princes Street, Glasgow.
Presented as published in 1903. 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
360Calories
23 gProtein
8 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein23 g
Carbohydrates7.9 g
Fiber0 g
Sugars0.2 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol250 mg
Sodium1066 mg
Potassium188 mg
Calcium538 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus467 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A209 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline155 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 28. The excerpt below is the record exactly as published.
FINDON AND CHEESE SAVOURY. 1 Findon haddock (raw). I A little mustard. 2 ozs. grated cheese. A pinch of cayenne, r tablespoonful of cream. I i egg.
Cook this with the app: pantry check, scaling, and the assistant.