Boiled Cod

Name: Boiled Cod
Ingredients: 2 or 3 lbs. of cod; Salt; 2 table-spoonfuls of vinegar; 2 quarts of water

From Household cookery, 1905

Presented as published in 1905. 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

744Calories

161 gProtein

0 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories744 kcal

Protein161 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat6.1 g

Saturated Fat1.2 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.1 g

Cholesterol390 mg

Sodium547 mg

Potassium3766 mg

Calcium202 mg

Iron3.4 mg

Magnesium309 mg

Phosphorus1842 mg

Zinc4.1 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D8.2 mcg

Vitamin C9.1 mg

Vitamin A109 mcg

Vitamin E5.8 mg

Vitamin K0.9 mcg

Vitamin B62.2 mg

Vitamin B128.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)19 mg

Folate64 mcg

Choline591 mg

Caffeine0 mg

Water2627 g

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 5. The excerpt below is the record exactly as published.

Boiled Cod 2 or 3 lbs. of cod. Salt and vinegar. Method, — Scale the fish, wash, dry, and rub well with salt. Put into a pan of boiling water, with i table-spoonful of salt to 2 quarts of water, and 2 table-spoonfuls of vinegar

Cook this with the app: pantry check, scaling, and the assistant.