Haddock (Stewed)
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
1351Calories
296 gProtein
2 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1351 kcal
Protein296 g
Carbohydrates1.9 g
Fiber0.2 g
Sugars0 g
Total Fat31 g
Saturated Fat1.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol1046 mg
Sodium3868 mg
Potassium5202 mg
Calcium204 mg
Iron3.2 mg
Magnesium386 mg
Phosphorus4131 mg
Zinc5.9 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D9.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E8.2 mg
Vitamin K0 mcg
Vitamin B65.1 mg
Vitamin B1233 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)61 mg
Folate0.6 mcg
Choline0.5 mg
Caffeine0 mg
Water1518 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 11. The excerpt below is the record exactly as published.
HADDOCK (Stewed). 4 lbs. filleted haddock. I ij teacupfuls of milk. 1 oz. butter. | teaspoonfuls of cornflour. Salt
Cook this with the app: pantry check, scaling, and the assistant.