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Fresh Haddocks (Scotch Style)
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
216Calories
38 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein38 g
Carbohydrates9.8 g
Fiber3 g
Sugars2.5 g
Total Fat3.3 g
Saturated Fat1.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol128 mg
Sodium877 mg
Potassium815 mg
Calcium59 mg
Iron1.3 mg
Magnesium59 mg
Phosphorus534 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C59 mg
Vitamin A35 mcg
Vitamin E1.3 mg
Vitamin K69 mcg
Vitamin B60.7 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.8 mg
Folate17 mcg
Choline6.1 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 35. The excerpt below is the record exactly as published.
Fresh Haddocks (Scotch Style). — Take 3 lbs. of fresh haddock, cut off the fins, head and tail, split open through front without separating. Season the inside with a teaspoonful of salt and pepper, spread over J oz. of melted butter, and fold up. Place on a lightly-buttered tin, pour a very little melted butter over, then set it in the oven for 30 to 40 minutes. Re¬ move and dress on a hot dish. Spread a little parsley butter over, decorate with 6 quarters of lemons, and a little green parsley
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