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Boiled Cod with Oatmeal (Scotch Style)
From The encyclopædia of practical cookery, 1890
Serves 2
If oatmeal is not fresh, dry it in the oven for 15 minutes before soaking.
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
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories11 kcal
Protein2.3 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol8.7 mg
Sodium63 mg
Potassium30 mg
Calcium2.9 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus54 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 418. The excerpt below is the record exactly as published.
Boiled Cod with Oatmeal (Scotch Style). — Clean and wash a Cod’s head and shoulders, or a small fish. In the mean- time, soak in water seasoned with salt and pepper as much oatmeal (coarse Scotch) as will be required to stuff the fish, and let it remain for thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.