pescatariannut-freeegg-freesoy-free
Boiled Cod With Oysters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
598Calories
32 gProtein
49 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein32 g
Carbohydrates49 g
Fiber16 g
Sugars4.9 g
Total Fat39 g
Saturated Fat16 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol251 mg
Sodium5253 mg
Potassium1114 mg
Calcium502 mg
Iron26 mg
Magnesium154 mg
Phosphorus541 mg
Zinc168 mg
Copper13 mg
Manganese5.2 mg
Vitamin D0.1 mcg
Vitamin C70 mg
Vitamin A67 mcg
Vitamin E4.2 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B1237 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate53 mcg
Choline290 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 25. The excerpt below is the record exactly as published.
Boiled Cod With Oysters. Put the fish into boiling water, slightly salted, add a little lemon peel, a few white peppers and cloves. Cook until done. Serve KENTUCKY RECEIPT BOOK. 43 with oyster sauce prepared in this manner : One dozen oysters scalded in ^ pint of oyster liquor. Remove oysters, and to the liquor add 1 tablespoon butter, small piece of mace, pepper and salt ; stir into it 1 gill of cream or milk, containing 1 heaping teaspoon flour
Cook this with the app: pantry check, scaling, and the assistant.