pescatariannut-freeegg-freesoy-free
Haddock a la Royale
From Soyer's standard cookery, 1912
Serves 4
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
37Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories37 kcal
Protein5.1 g
Carbohydrates1.4 g
Sugars1.5 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium65 mg
Potassium117 mg
Calcium40 mg
Iron0 mg
Magnesium8.9 mg
Phosphorus88 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline5.4 mg
Water48 g
Estimated from matched ingredients across 4 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 Royale. Take from four to six fillets of fresh haddock. Spread them with butter. Dip in seasoned flour, and then in grated cheese. Put into a well-greased bag, and add to them rather better than a gill of milk
Cook this with the app: pantry check, scaling, and the assistant.