pescatariannut-freeegg-freesoy-free
Smoked Haddock
From Soyer's standard cookery, 1912
Serves 2
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
535Calories
115 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein115 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.7 g
Total Fat4.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol351 mg
Sodium3467 mg
Potassium1905 mg
Calcium241 mg
Iron6.4 mg
Magnesium247 mg
Phosphorus1154 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E2.5 mg
Vitamin K0.5 mcg
Vitamin B61.8 mg
Vitamin B127.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)23 mg
Folate68 mcg
Choline421 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 2 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.
Smoked Haddock. Trim 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
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