pescatariannut-freeegg-freesoy-free
Smoked Haddock
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
763Calories
93 gProtein
37 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein93 g
Carbohydrates37 g
Fiber1.7 g
Sugars5.8 g
Total Fat28 g
Saturated Fat8.6 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol276 mg
Sodium3378 mg
Potassium1512 mg
Calcium576 mg
Iron6.3 mg
Magnesium200 mg
Phosphorus1092 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C0.6 mg
Vitamin A252 mcg
Vitamin E2.2 mg
Vitamin K3.9 mcg
Vitamin B61.3 mg
Vitamin B125.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate90 mcg
Choline302 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 75. The excerpt below is the record exactly as published.
a smoked haddock weighing about two pounds, sea- son with cayenne pepper to taste, but do not use any salt. Pour two large tablespoonfuls of milk over the fish, and cover it with a little white sauce. Sprinkle with Parmesan cheese, a few breadcrumbs, and enough oiled butter to moisten
Cook this with the app: pantry check, scaling, and the assistant.