pescatariannut-freeegg-freesoy-free
Finnan Haddie
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. A. B. Petrie, Guelph, Ont.
Presented as published in 1920. 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
63Calories
4 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein3.8 g
Carbohydrates10 g
Fiber0 g
Sugars0.6 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol8.3 mg
Sodium32 mg
Potassium72 mg
Calcium20 mg
Iron0.7 mg
Magnesium7.6 mg
Phosphorus55 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate20 mcg
Choline2.2 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 8. The excerpt below is the record exactly as published.
FINNAN HADDIE. Take a Haddie, put in a baking pan with the ae down, and pour in enough warm water just to cover the skin and not the © rest of the fish. Let the fish remain in the oven 15 minutes. By this time © the skin should be loosened. Take the fish out of the oven, pull off the © skin and pour the water out of the baking dish. Lay the fish back in the pan with milk enough to cover it. Bake 10 or 15 minutes. The milk may — then be thickened and served with the fish. If sweet cream is used, in- stead of using butter, take a cup of cream, and before serving thicken with _ a little flour
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