Steived Finnon Haddie
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
The milk left over is excellent for fish sauce, souffle, or fish toasts.
Presented as published in 1904. 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
377Calories
8 gProtein
11 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein8 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol55 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline75 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.
Steived Finnon Haddie. — Melt two tablespoonfuls of dripping in a pan, then lay in the fish, previously cut into neat pieces, and fry it for eight or ten minutes, according to the thickness of the fish ; then jDOur into the pan sufficient milk to cover the fish
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