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Finnan-Haddie a la Delmonico
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
157Calories
19 gProtein
11 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein19 g
Carbohydrates11 g
Fiber0.1 g
Sugars6.9 g
Total Fat3.8 g
Saturated Fat2.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol63 mg
Sodium617 mg
Potassium399 mg
Calcium187 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus465 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A113 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate13 mcg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 31. The excerpt below is the record exactly as published.
FINNAN-HADDIE A LA DELMONICO MASHED POTATOES BROWNED PARSNIPS BLACKBERRY SPONGE Tomato Bouillon To I pint of tomatoes, or if desired, tomato juice only, add 15^ pints plain soup stock, 3^ T chopped onion, ^ bayleaf, 3 cloves and yi t celery seed. Mix well together, boil 20 m, strain and serve. Bouillon cubes may be used instead of stock if the latter is not available, using 4 cubes to i quart of hot water. Or beef extract may be used in the proportion of 4 t to i quart of hot water. Directions for making stock will be given later. Finnan-Haddie a la Delmonico Wash I pound of fish thoroughly ; then soak ^ h in cold water
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