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To Boil Haddocks
From Modern cookery, in all its branches, 1884
Serves 2
Can also be used for whiting, fresh herrings, and codlings.
Presented as published in 1884. 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
19Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories19 kcal
Protein4.1 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol14 mg
Sodium53 mg
Potassium72 mg
Calcium2.8 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 93. The excerpt below is the record exactly as published.
water salted as for mackerel. TO BOIL HADDOCKS
Cook this with the app: pantry check, scaling, and the assistant.