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Baked Codfish
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
391Calories
11 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein11 g
Carbohydrates85 g
Fiber9.8 g
Sugars7.9 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium536 mg
Potassium1801 mg
Calcium66 mg
Iron5.7 mg
Magnesium101 mg
Phosphorus243 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A50 mcg
Vitamin E0.4 mg
Vitamin K9.2 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate86 mcg
Choline44 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 98. The excerpt below is the record exactly as published.
2% cup salt codfish, 3 canned pimientos, cut in strips separated in small pieces 1 cup Tomato Sauce (p. 198) 4 cold boiled potatoes, cut Y cup buttered cracker crumbs in slices Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.