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Baked Cod
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
310Calories
20 gProtein
17 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein20 g
Carbohydrates17 g
Fiber1 g
Sugars0.9 g
Total Fat18 g
Saturated Fat9.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol53 mg
Sodium6013 mg
Potassium207 mg
Calcium581 mg
Iron1.7 mg
Magnesium33 mg
Phosphorus413 mg
Zinc3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A191 mcg
Vitamin E0.4 mg
Vitamin K207 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate36 mcg
Choline12 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 428. The excerpt below is the record exactly as published.
a lump of salt and suffi- cient cold water to cover it, and boil gently for ten minutes. Drain the Cod, baste with warmed butter, roll in grated Parmesan cheese, giving it a good coating all over, lay on a baking-dish, strew a small quantity of finely-grated bread- crumbs over it, and put in a brisk oven until browned. When cooked, lay the Cod on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with a few neat sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.