pescatariangluten-freenut-freesoy-freeshellfish-free
Norfolk Nice
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
Presented as published in 1892. 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
880Calories
32 gProtein
144 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories880 kcal
Protein32 g
Carbohydrates144 g
Fiber2.3 g
Sugars1.9 g
Total Fat28 g
Saturated Fat5.2 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.4 g
Cholesterol591 mg
Sodium196 mg
Potassium396 mg
Calcium127 mg
Iron9.4 mg
Magnesium60 mg
Phosphorus465 mg
Zinc3.5 mg
Copper0.4 mg
Manganese2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1.7 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.5 mg
Folate476 mcg
Choline451 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 995. The excerpt below is the record exactly as published.
Norfolk nice. — Pick off the white meat from a dried haddock. Tear it into shreds with two forks, and mix with it the whites of three hard-boiled eggs, a little pepper, salt, and grated nutmeg, and an equal quantity of rice boiled as if for curry, and shaken over the fire with a little fresh butter until quite hot. Pile high on a hot dish ; mix the yolks of the eggs with a little grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.