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Boiled Cod's Head and Shoulders
From The new practical housekeeping, 1890
Serves 4
Prepare Boiled White Fish in the same manner.
Presented as published in 1890. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5250 mg
Potassium1.1 mg
Calcium3.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 203. The excerpt below is the record exactly as published.
Boiled Cod^s Head and Shoulders. — Cleanse the fish thorough- ly, and rub a little salt over the thick part and inside of the fish. one or two hours before dressing it, as this very much improves tha flavor. Lay the head and shoulders in fish-kettle or deep pan with sufBcieot cold water to cover. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring — it in at the aide of the kettle, and not on the fish. Add salt I in proportion of tnree table- ■ Bpoonstoeach gallon of wa- ter, and bring o«i-. h™j .Dd 9k»<idin. gradually to a boil ; a little horse-radish and vinegar or lemon juice added now im- })rove the fis
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