pescatariannut-freeegg-freesoy-free
Haddock a la Princesse
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
26Calories
4 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein4.1 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol14 mg
Sodium174 mg
Potassium127 mg
Calcium10 mg
Iron0.4 mg
Magnesium6.8 mg
Phosphorus61 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.6 mcg
Choline0.5 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 75. The excerpt below is the record exactly as published.
Haddock a la Princesse. Take two filleted haddocks. Rub them over gently with butter with a silver fish knife. Dip them in flour and then squeeze a little lemon juice over each, and dust lightly with pepper and salt
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