pescatariannut-freesoy-free
Finnan Haddie
From Delta Gamma cook book, 1922
Serves 3
Ruth H. Gates (Sigma)
Presented as published in 1922. 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
626Calories
78 gProtein
31 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein78 g
Carbohydrates31 g
Fiber1.6 g
Sugars2.5 g
Total Fat19 g
Saturated Fat8.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol334 mg
Sodium2748 mg
Potassium1130 mg
Calcium553 mg
Iron5.6 mg
Magnesium156 mg
Phosphorus947 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E1.8 mg
Vitamin K3.4 mcg
Vitamin B61 mg
Vitamin B124.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate90 mcg
Choline318 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 4. The excerpt below is the record exactly as published.
Finnan Haddie Break one and one-half pounds of the fish in large pieces and braise. If very salty soak in cold water for two hours. After braising break into small pieces. Make a cream sauce and add the following: yolk of 1 egg a little grated cheese 1 hard boiled egg a little paprika chopped parsley Cover the top with bread crumbs
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