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Finnan Haddock on Toast
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
252Calories
9 gProtein
15 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein8.6 g
Carbohydrates15 g
Fiber0.4 g
Sugars5 g
Total Fat18 g
Saturated Fat4.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol19 mg
Sodium645 mg
Potassium250 mg
Calcium150 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus164 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0.9 mg
Vitamin A163 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate14 mcg
Choline21 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 355. The excerpt below is the record exactly as published.
Finnan Haddock on Toast.— Pick off the meat and pound it with butter and one fillet of anchovy. Allow a table- spoonful of picked haddock for each toast, and season with a dust of Nepaul pepper. Warm up the fish in a gill of white sauce
Cook this with the app: pantry check, scaling, and the assistant.