pescatariangluten-freenut-freesoy-free
Savoy of Tinned Haddocks
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
29Calories
3 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein2.9 g
Carbohydrates5.3 g
Fiber1.4 g
Sugars1.6 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.4 mg
Sodium41 mg
Potassium117 mg
Calcium24 mg
Iron0.3 mg
Magnesium7.5 mg
Phosphorus45 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C27 mg
Vitamin A6.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.3 mcg
Choline2.6 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 17. The excerpt below is the record exactly as published.
OIJEY OF TINNED HADDOCKS. 1 tin haddocks , ^ pt. cream or white sauce 2 eggs Cayenne Lemon
Cook this with the app: pantry check, scaling, and the assistant.