Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four pounds of haddock
- one-half teaspoon of white pepper
- one teaspoon salt
- a quart of milk
- a cup of cold milk
- a small piece of butter
- two eggs
- white pepper
- salt
Directions
Boil three or four pounds of haddock ; take out all the bones and shred the fish fine. Let a quart of milk and a small onion come to a boil ; stir in a scant cupful of flour which has been mixed with a cup of cold milk and the yolks of two eggs. Season with one-half teaspoon of white pepper, one teaspoon salt, a small piece of butter. Butter a pan, put in a layer of fish, then one of sauce ; finish with the sauce and over it sprinkle cracker crumbs. Bake an hour in a mod- erate oven.