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Finnan Haddie
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
88Calories
7 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein7.1 g
Carbohydrates5.6 g
Fiber0 g
Sugars5.9 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol24 mg
Sodium142 mg
Potassium235 mg
Calcium156 mg
Iron0.2 mg
Magnesium21 mg
Phosphorus154 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate1.9 mcg
Choline33 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 126. The excerpt below is the record exactly as published.
Finnan Haddie Remove fins, tail and skin, loosening the skin at edges and pulling first from tail end. Cut in half lengthwise and lay in saucepan. Pour over it boiling water and simmer eight minutes; drain and add fresh water. Simmer ten minutes longer. Drain and add a cup of milk. When the milk boils, remove the fish to serving platter; add a lump of butter
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