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Haddock Fillets
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. L. A. Branch, Chicago, IL.
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
341Calories
74 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein74 g
Carbohydrates1 g
Fiber0.3 g
Sugars0.5 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol245 mg
Sodium967 mg
Potassium1329 mg
Calcium58 mg
Iron0.9 mg
Magnesium99 mg
Phosphorus1036 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C4.6 mg
Vitamin A15 mcg
Vitamin E2.1 mg
Vitamin K15 mcg
Vitamin B61.3 mg
Vitamin B128.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)15 mg
Folate8.8 mcg
Choline0.8 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 158. The excerpt below is the record exactly as published.
HADDOCK FILLETS.— 2 lbs. "thick of the fish" will make 4 fillets; skin each piece with a sharp knife; trim into shape, and leave in a marinade of oil and vinegar with a tablespoon of mixed chives, or a tablespoon oi onion juice
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