Finnan Haddie
From Purity flour cookbook, 1917
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
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 48. The excerpt below is the record exactly as published.
FINNAN HADDIE Take a haddock, put in a baking pan with the skin down, and pour in enough warm ^^ter just to cover the skin and not the rest of the fish. Let tlie fish remain m the oven ]5 minutes By this time the skin should be loosened. Take the fish out of the oven, pull of! the'skm and pour the ^^e out of the baking dish. Lay the fish back in the pan with milk enough to cover it
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