pescatariangluten-freenut-freesoy-free
Finnan Haddie a la Deltionico
From The national course in home economics, 1917
Serves 2
Delicious in a chafing dish.
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
Nutrition per serving
828Calories
52 gProtein
12 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein52 g
Carbohydrates12 g
Fiber0 g
Sugars0.3 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol354 mg
Sodium1984 mg
Potassium727 mg
Calcium677 mg
Iron2.2 mg
Magnesium92 mg
Phosphorus780 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A203 mcg
Vitamin E1.2 mg
Vitamin K4 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate32 mcg
Choline187 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 64. The excerpt below is the record exactly as published.
FINNAN HADDIE A LA DELTIONICO. Half pound finnan haddie, one cup cream, one hard-boiled ^gg, yolk of one raw ^gg, one cup of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.