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Baked Cod's Head

Name: Baked Cod's Head
Yield: 3 servings
Ingredients: a cod's head; one pint of stock; a scant pint of Sherry wine; a little tomato catsup; two gills of brown sauce; two ounces of butter; a little lemon juice; a little chopped parsley

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 3

Bake for about 1 hour and 15 minutes.

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

543Calories

39 gProtein

24 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein39 g

Carbohydrates24 g

Fiber1.2 g

Sugars3 g

Total Fat29 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol116 mg

Sodium940 mg

Potassium1131 mg

Calcium57 mg

Iron1.7 mg

Magnesium86 mg

Phosphorus453 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.5 mcg

Vitamin C17 mg

Vitamin A24 mcg

Vitamin E1.2 mg

Vitamin K8.4 mcg

Vitamin B60.7 mg

Vitamin B121.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.9 mg

Folate43 mcg

Choline110 mg

Caffeine0 mg

Water299 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 60. The excerpt below is the record exactly as published.

a cod's head. Stuff the gills with veal forcemeat. Place the head in a pan, season with salt, white pepper, and a little chopped parsley. Mix one pint of stock, a scant pint of Sherry wine, and a little tomato catsup, and pour into the pan. Cover the fish with buttered paper and bake in a moderate oven. The fish must be well basted while it is cooking. When the head is nearly cooked, sprinkle it with fine bread crumbs. The average sized head should bake in one hour and a quarter. Mix the liquor in the pan with two gills of brown sauce, strain it, and add two ounces of butter and a little lemon juice

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