pescatariandairy-freenut-freeegg-freesoy-free
Flaked Haddock in Shells
From Cookery for every household, 1914
Serves 2
Any other white fish may be used instead of haddock.
Presented as published in 1914. 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
48Calories
3 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein2.8 g
Carbohydrates5.2 g
Fiber0.2 g
Sugars1.9 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol7.7 mg
Sodium83 mg
Potassium110 mg
Calcium21 mg
Iron0.1 mg
Magnesium7.7 mg
Phosphorus47 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C19 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline4.7 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 854. The excerpt below is the record exactly as published.
Flaked Haddock in Shells 1 small fresh haddock. White sauce. Salt and pepper. A few bread-crumbs. A little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.