Stuffed and Baked Haddocks

Name: Stuffed and Baked Haddocks
Ingredients: stuffed and baked haddocks; the same way as described for stuffed breast of mutton

From Paper-bag cookery, 1911

Serve with baked potatoes.

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

224Calories

8 gProtein

41 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories224 kcal

Protein7.6 g

Carbohydrates41 g

Fiber2.6 g

Sugars3.5 g

Total Fat3 g

Saturated Fat0.7 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium415 mg

Potassium111 mg

Calcium104 mg

Iron2.7 mg

Magnesium24 mg

Phosphorus94 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3.7 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.8 mg

Folate61 mcg

Choline8.3 mg

Caffeine0 mg

Water3.7 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 34. The excerpt below is the record exactly as published.

uffed and baked had- docks are delicious. Make a stuffing in exactly the same way as described for stuffed breast of mutton

Cook this with the app: pantry check, scaling, and the assistant.