Finnan Haddie
From A bachelors cupboard, 1906
A rich and creamy dish.
Presented as published in 1906. 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
261Calories
6 gProtein
60 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein5.6 g
Carbohydrates60 g
Fiber5.4 g
Sugars2.7 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium1137 mg
Calcium15 mg
Iron0.9 mg
Magnesium66 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate30 mcg
Choline41 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 24. The excerpt below is the record exactly as published.
the finnan haddie and the 60 A BACHELOR'S CUPBOARD Snacks of Sea Food bones removed, after which it is parboiled in salt water. It is then cut in pieces about an inch square. Equal quantities of leeks, celery, and green peppers finely chopped are sauted in butter till tender, then the pieces of fish and two sliced boiled potatoes are added and the whole covered with cream. Salt and white pepper are used for seasoning, and it all boils together. If a little cream sauce is at hand, it may be thickened with that. If not, the beaten yolk of an egg stirred in improves it and thickens it slightly. Finish with small dots of butter and a sprinkle of chopped parsley
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