Haddock Stuffed and Baked

Name: Haddock Stuffed and Baked
Ingredients: 1 haddock; 2 y2 oz. bread crumbs; 1 dessert spoonful chopped parsley; 1 dessert spoonful chopped onion (previously boiled); 2 oz. dripping; 1 tablespoonful milk; y teaspoonful salt; y teaspoonful pepper

From The school cookery book, 1881

This dish may be improved by using butter instead of dripping, and an egg instead of milk.

Presented as published in 1881. 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

803Calories

10 gProtein

53 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories803 kcal

Protein10 g

Carbohydrates53 g

Fiber3.5 g

Sugars5.1 g

Total Fat61 g

Saturated Fat18 g

Monounsaturated Fat25 g

Polyunsaturated Fat15 g

Omega-30 g

Cholesterol60 mg

Sodium1109 mg

Potassium181 mg

Calcium153 mg

Iron3.5 mg

Magnesium34 mg

Phosphorus135 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D2.9 mcg

Vitamin C0.3 mg

Vitamin A5.2 mcg

Vitamin E1.7 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate77 mcg

Choline82 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from The school cookery book (1881), page 27. The excerpt below is the record exactly as published.

Haddock Stuffed and Baked. — Required: 1 haddock; 2 y2 oz. bread crumbs; 1 dessert spoonful chopped parsley : 1 dessert spoonful chopped onion (previously boiled) ; 2 oz. dripping ; 1 tablespoonful milk ; y teaspoonful salt ; y teaspoonful pepper

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