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Haddock Broiled with Mustard Sauce
From Practical household cookery, 1891
Serves 1
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
100Calories
11 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein11 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat1 g
Saturated Fat4.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol27 mg
Sodium9812 mg
Potassium478 mg
Calcium122 mg
Iron2.6 mg
Magnesium54 mg
Phosphorus153 mg
Zinc0.5 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water45 g
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.
. HADDOCK BROILED. MUSTARD SAUCE. Tcike two haddocks and clean them ; score them four or hve times with a sharp knife on both sides, and st^eep in a little olive-oil, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.