pescatariangluten-freenut-freesoy-free
Finnan Haddie
From The national course in home economics, 1917
Serves 2
Recipe by B. O.
Presented as published in 1917. 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
453Calories
7 gProtein
5 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein7.5 g
Carbohydrates4.9 g
Fiber0 g
Sugars0.3 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol220 mg
Sodium125 mg
Potassium173 mg
Calcium98 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline79 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 139. The excerpt below is the record exactly as published.
one-half of a finnan haddie, pick-up and cook in fresh butter, adding a cup of pure cream, one hard-boiled egg cut in small squares, the yolk of a raw Q,gg and one teaspoonful of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.