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Finnan Haddie, Caledonian Style
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
526Calories
114 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein114 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol349 mg
Sodium3461 mg
Potassium1882 mg
Calcium222 mg
Iron6.4 mg
Magnesium245 mg
Phosphorus1139 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E2.5 mg
Vitamin K0.5 mcg
Vitamin B61.8 mg
Vitamin B127.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)23 mg
Folate68 mcg
Choline419 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 98. The excerpt below is the record exactly as published.
FINNAN HADDIE, CALEDONIAN STYLE 2-pound piece of finnan haddie Thin White Sauce (p. 192) Milk 3 potatoes, washed, pared, and Water
Cook this with the app: pantry check, scaling, and the assistant.