pescatariannut-freeegg-freesoy-free
Finnan Haddie, Caledonian Style
From The Rural cook book, 1907
Serves 6
Baste three times during cooking.
Presented as published in 1907. 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
567Calories
81 gProtein
31 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein81 g
Carbohydrates31 g
Fiber3.2 g
Sugars3.2 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol268 mg
Sodium2336 mg
Potassium1977 mg
Calcium229 mg
Iron5.6 mg
Magnesium205 mg
Phosphorus900 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.8 mcg
Vitamin C30 mg
Vitamin A86 mcg
Vitamin E1.7 mg
Vitamin K3.8 mcg
Vitamin B61.7 mg
Vitamin B125.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate72 mcg
Choline304 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 9. The excerpt below is the record exactly as published.
Finnan Haddie, Caledonian Style.— Soak one-half of a finnan haddie weighing four pounds, two hours in milk and water to cover, using eqaal parts, having the liquid at a uniformly even tepid temperature. This is best accomplished by having the fish in a drip pan on the back of the range. Trim the fish to fit a copper platter or graniteware drip- ping pan, by cutting off fiank and a two-inch piece from the tail end. Pour over a cream sauce, and surround with six halves of potatoes of uniform size smoothly pared. Cook until the potatoes are soft, the time required being about 40 minutes, basting with the cream sauce three times during the cooking. Cream must enter into the composition of a real cream sauce. For the cream sauce for the finnan haddie, melt two tablespoonfuls of butter, add two tablespoonfuls of fiour, and stir until well blended, then pour en gradually, while stirring constantly, one cupful of milk and one-half cupful of cream
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