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Biscay Salt Cod
From The Rural cook book, 1907
Serves 7
Ensure potatoes are just done.
Presented as published in 1907. 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
546Calories
32 gProtein
25 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories546 kcal
Protein32 g
Carbohydrates25 g
Fiber3 g
Sugars6.7 g
Total Fat35 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.5 g
Cholesterol129 mg
Sodium6286 mg
Potassium1244 mg
Calcium132 mg
Iron6.3 mg
Magnesium111 mg
Phosphorus435 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D33 mcg
Vitamin C16 mg
Vitamin A67 mcg
Vitamin E3.3 mg
Vitamin K11 mcg
Vitamin B60.9 mg
Vitamin B1216 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.5 mg
Folate46 mcg
Choline155 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 8. The excerpt below is the record exactly as published.
Biscay Salt Cod. — Bone two pounds of salt cod and soak in cold water for 12 hours. Place in a saucepan, cover with salt water and let heat gradually to boilmg point; then add fresh water and let boil again. 18 THE RURAL COOK BOOK. Take out and drain. Chop two onions and one green pepper quite fine ;ind cook for five minutes in butter or oil. Add one sliced tomato or half-cupfui of stewed tomatoes, one clove of garlic and a small chili pepper. Add to these three pints of broth, a small bunch oi parsley, three tablespoonfuls of tomato catsup and a pint of small potatoes
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