Finnan Haddie— Isle de Miquelon
From Pan-Pacific cook book, 1915
Alaska kippered codfish is delicious cooked in the same way.
Presented as published in 1915. 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
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 14. The excerpt below is the record exactly as published.
FINNAN HADDIE— ISLE DE MIQUELON Place a fine finnan haddie in a baking dish; sprinkle it with an onion, a green pepper and a branch of parsley, all chopped fine. Dot over with bits of butter, then pour in enough fresh milk to cover the fish. Bake in a slow oveln for an hou
Cook this with the app: pantry check, scaling, and the assistant.