Boiled Cod Fish and Oyster Sauce
From The official handbook for the National Training School for Cookery, 1891
Cod is in season from October to February.
Presented as published in 1891. 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
569Calories
16 gProtein
110 gCarbs
19 gFat
Full nutrition (24 nutrients)
Calories569 kcal
Protein16 g
Carbohydrates110 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol48 mg
Sodium7.3 mg
Potassium210 mg
Calcium38 mg
Iron8 mg
Magnesium39 mg
Phosphorus164 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate227 mcg
Water25 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 90. The excerpt below is the record exactly as published.
BOILED COD FISH AND OYSTER SAUCE. Cod-fish varies in price considerably. It is in season from October to February. Average cost of " Oyster Sauce. INGREDIENTS. i dozen oysters , §-oz. butter , 5-oz. flour , 1 tablespoonful of cream Lemon-juice and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.