pescatariannut-freesoy-free
Stuffed Haddocks
From Banquets of the nations, 1911
Serves 1
Serve with mussel or white sauce.
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
119Calories
11 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein11 g
Carbohydrates9.7 g
Fiber2.8 g
Sugars2.7 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol200 mg
Sodium126 mg
Potassium279 mg
Calcium57 mg
Iron1.5 mg
Magnesium19 mg
Phosphorus172 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 214. The excerpt below is the record exactly as published.
some small haddocks with a forcemeat made of fish, toasted oatmeal, minced suet, onions, seasoned with pepper and salt (some of the forcemeat may be made into balls for garnishing) . Brush the fish over with egg, strew with fine breadcrumbs, minced parsley, etc., and bake in the oven, basting them well with butter. Garnish with sliced lemon
Cook this with the app: pantry check, scaling, and the assistant.