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Finnan Haddie
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
426Calories
3 gProtein
9 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein3.5 g
Carbohydrates9.3 g
Fiber2.2 g
Sugars0.6 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol123 mg
Sodium29 mg
Potassium259 mg
Calcium87 mg
Iron1.4 mg
Magnesium19 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A154 mcg
Vitamin E1.8 mg
Vitamin K7.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate6.2 mcg
Choline3.2 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 28. The excerpt below is the record exactly as published.
FINNAN HADDIE. Walter McDougail. Cook the smoked haddie by steaming it until the skin and bones may be easily removed, after which the flesh is broken into small pieces. In the meantime a pint of rich cream has been heated in the spider, and when this has become very hot a teaspoonful of butter and a tablespoonful of flour, which have been rubbed together thoroughly, are stirred slowly into the sauce until it has thickened. The fish is then added, and is heated through, after which a dash of paprika
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