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Boiled Cod with Anchovies
From The encyclopædia of practical cookery, 1890
Serves 4
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
10Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.8 kcal
Protein1.2 g
Carbohydrates1 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium18 mg
Potassium28 mg
Calcium5 mg
Iron0.4 mg
Magnesium2.4 mg
Phosphorus14 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline4.2 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 417. The excerpt below is the record exactly as published.
Boiled Cod with Anchovies. — Place a crimped Cod on a dish, and sprinkle salt all over to cover it ; then put it on a drainer in a fish-kettle, add sufficient boiling water to cover, and place the kettle on the fire to boil fast for five minutes, then removing it to the side and letting it simmer for ten nfinutes longer. Take out the fish on the drainer and let it drain ; cover a dish with a napkin or cloth, place the fish on it, and lay fillets of anchovies and fried parsley alternately round. Make some melted butter sauce, and serve it in a sauceboat, with slices of lemon arranged on a plate
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