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Fresh Haddock with Egg Sauce
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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
28Calories
4 gProtein
2 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories28 kcal
Protein4.3 g
Carbohydrates2 g
Fiber0.1 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium82 mg
Potassium75 mg
Calcium11 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus59 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.4 mcg
Choline0.3 mg
Water31 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 90. The excerpt below is the record exactly as published.
FRESH HADDOCK WITH EGG SAUCE. Glenn and wipe two haddocks, boil in salt water
Cook this with the app: pantry check, scaling, and the assistant.