pescatariannut-freeegg-freesoy-free
Finnan Haddie in Cream
From The Rural cook book, 1907
Serves 2
Can be baked with breadcrumbs.
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
556Calories
62 gProtein
16 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein62 g
Carbohydrates16 g
Fiber3.4 g
Sugars4.3 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol258 mg
Sodium6620 mg
Potassium1354 mg
Calcium245 mg
Iron4.4 mg
Magnesium154 mg
Phosphorus707 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C12 mg
Vitamin A334 mcg
Vitamin E5 mg
Vitamin K12 mcg
Vitamin B61.3 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate55 mcg
Choline227 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 9. The excerpt below is the record exactly as published.
one-half cupful of cream. Bring to the boiling point, and season with a few grains of pepper. No salt will be needed, for it must be remenibeied that finnan haddie is salted. Finnan Haddie in Cream. — Cover a pound of the fish with cold water and let come to a simmer, drain, then cut into moderate-sized pieces. In the meantime prepare a cream sauce made by melting a tablespoonful of butter to which is added a tablespoonful of flour, a scant saltspoontul of salt, a dash of cayenne, two teaspoonfuls of lemon juice
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