Smoked Haddock
From Paper-bag cookery, 1911
Presented as published in 1911. 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
1167Calories
230 gProtein
1 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1167 kcal
Protein230 g
Carbohydrates1.4 g
Fiber0 g
Sugars1.5 g
Total Fat21 g
Saturated Fat8.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol731 mg
Sodium6935 mg
Potassium3814 mg
Calcium485 mg
Iron13 mg
Magnesium494 mg
Phosphorus2311 mg
Zinc4.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D7.5 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E5.3 mg
Vitamin K1.8 mcg
Vitamin B63.6 mg
Vitamin B1215 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)46 mg
Folate136 mcg
Choline845 mg
Caffeine0 mg
Water678 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
Smoked Haddock. — Clean a smoked had- dock weighing about 2 lbs., season with cay- enne 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 bread- crumbs, and enough melted butter to moisten
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