Smoked Haddock with Mustard Sauce
From The Samaritan cookery book, 1903
Recipe by Mrs. J. Fox, 158 Sauchiehall Street, Glasgow.
Presented as published in 1903. 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
3Calories
0 gProtein
0 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories3.3 kcal
Protein0.2 g
Carbohydrates0.3 g
Fiber0.2 g
Sugars0.1 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium60 mg
Potassium9 mg
Calcium4 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus6.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Water5.3 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 81. The excerpt below is the record exactly as published.
1 smoked haddock. j i teaspoonful of make mustard, 1 dessertspoonful of butter. I Juice of half a lemon. Place the haddock in a flat pan with a little water, aud sinlmer till quite warmed through. Lift on to a hot plate, and take off the skin. Mix the butter with the mustard and then add the lemon juice. Warm it in the cup and pour over the fish. Garnish with a little parsley
Cook this with the app: pantry check, scaling, and the assistant.