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Haddock Fried in Batter
From Cookery for every household, 1914
Serves 2
Time to fry, 5 or 6 minutes each lot.
Presented as published in 1914. 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
9Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories9.3 kcal
Protein2 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.8 mg
Sodium27 mg
Potassium36 mg
Calcium1.4 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus28 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 141. The excerpt below is the record exactly as published.
Haddock Fried in Batter (Friture d’Eglefin) 1 filleted haddock. I Salt. Pepper. Lemon juice. I Frying batter
Cook this with the app: pantry check, scaling, and the assistant.