pescatariannut-freeegg-freesoy-freeshellfish-free
BacalAO
From With a saucepan over the sea, 1902
Serves 2
A dish from Spain.
Presented as published in 1902. 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
996Calories
44 gProtein
8 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein44 g
Carbohydrates7.7 g
Fiber2 g
Sugars4.3 g
Total Fat87 g
Saturated Fat36 g
Monounsaturated Fat32 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol292 mg
Sodium10601 mg
Potassium1615 mg
Calcium172 mg
Iron4.5 mg
Magnesium159 mg
Phosphorus613 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D57 mcg
Vitamin C11 mg
Vitamin A359 mcg
Vitamin E6.2 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B1227 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.5 mg
Folate34 mcg
Choline238 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 30. The excerpt below is the record exactly as published.
BACALAO. (Spain.) Soak and parboil i pound of salt cod, mix it, in flakes, with yi pint of tomato sauce, made of stewed tomatoes, an onion chopped fine and fried in a tablespoonful of olive oil, a pinch of cinna- mon, salt, and pepper. Bake this in an earthen dish with slices of bread and butter
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