pescatariangluten-freenut-freesoy-free
Finnon Haddock with Poached Eggs
From The housewife's referee, 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
19Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories19 kcal
Protein4.1 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol14 mg
Sodium53 mg
Potassium72 mg
Calcium2.8 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Water21 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 74. The excerpt below is the record exactly as published.
Finnon Haddock with Poached Eggs. — Make a large pie- dish hot, place the haddock in it and cover it with boiling water ; put a dish over and allow the fish to soak for eight minutes, when the haddock will have swollen to double its size. Drain it from the water, skin downwards place it in a Dutch oven before the fire with several lumps of butter on the top, also pepper, and a dust of cayenne
Cook this with the app: pantry check, scaling, and the assistant.