Haddock Stuffed and Baked

Name: Haddock Stuffed and Baked
Ingredients: two tablespoonfuls of breadcrumbs; a piece of finely shred clarified fat; a little grated nutmeg; lemon rind; one tablespoonful of washed, dried, and chopped parsley; the yolk of an egg; a little milk

From The handy dictionary of cookery, 1890

Bake for an ordinary sized fish.

Presented as published in 1890. 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

150Calories

6 gProtein

25 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories150 kcal

Protein5.9 g

Carbohydrates25 g

Fiber11 g

Sugars5 g

Total Fat5.5 g

Saturated Fat1.8 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.1 g

Cholesterol184 mg

Sodium103 mg

Potassium226 mg

Calcium184 mg

Iron2.1 mg

Magnesium23 mg

Phosphorus100 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C135 mg

Vitamin A86 mcg

Vitamin E0.7 mg

Vitamin K74 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate57 mcg

Choline150 mg

Caffeine0 mg

Water95 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 52. The excerpt below is the record exactly as published.

Haddock Stuffed and Baked. Scrape and clean off the scales from the tail to the head ; take out the eyes. Remove a thin blacjc skin from the inside, as it is bitter ; wipe the fish very dry. Make a stuffing with two tablespoonfuls of breadcrumbs, a piece of finely shred clarified fat, a little grated nutmeg and lemon rind, one tablespoonful of washed, dried, and chopped parsley ; bind these together with the yolk of an egg or a little milk

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