pescatariannut-freeegg-freesoy-freeshellfish-free
Bacalao
From Soyer's standard cookery, 1912
Serves 3
A hearty dish with a rich flavor.
Presented as published in 1912. 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
684Calories
30 gProtein
10 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories684 kcal
Protein30 g
Carbohydrates9.8 g
Fiber2.2 g
Sugars5 g
Total Fat58 g
Saturated Fat23 g
Monounsaturated Fat18 g
Polyunsaturated Fat10 g
Cholesterol195 mg
Sodium7069 mg
Potassium1149 mg
Calcium126 mg
Iron3.1 mg
Magnesium111 mg
Phosphorus423 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D38 mcg
Vitamin C11 mg
Vitamin A239 mcg
Vitamin E4.2 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate32 mcg
Choline162 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 50. The excerpt below is the record exactly as published.
Bacalao. Well soak one pound of salt cod, then boil it until half cooked, and break into coarse flakes. Now prepare half a pint of tomato sauce, made of stewed tomatoes mixed with a finely-minced onion fried in a little olive oil, and a pinch of cinnamon, with pepper and salt to taste. Mix this sauce with the cod, place the whole in an earthenware dish, cover with slices of bread and butter
Cook this with the app: pantry check, scaling, and the assistant.