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Steamed Fresh Haddock
From The household gas cookery book, 1900
Serves 1
Plain melted butter is considered the best sauce for this fish.
Presented as published in 1900. 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
120Calories
4 gProtein
0 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein4.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat7.2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium55 mg
Potassium75 mg
Calcium6.2 mg
Iron0 mg
Magnesium5.6 mg
Phosphorus60 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.4 mcg
Choline2.7 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 34. The excerpt below is the record exactly as published.
Steamed Fresh Haddock.— The tail of a haddock
Cook this with the app: pantry check, scaling, and the assistant.