Boiled Codfish

Name: Boiled Codfish
Ingredients: four pounds of cod; one large tablespoonful of vinegar; one-half tablespoonful of salt

From My mother's cook book, 1902

Adjust boiling time for thicker fish.

Presented as published in 1902. 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

1490Calories

323 gProtein

0 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories1490 kcal

Protein323 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat12 g

Saturated Fat2.4 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat4.2 g

Cholesterol780 mg

Sodium4480 mg

Potassium7494 mg

Calcium293 mg

Iron6.9 mg

Magnesium581 mg

Phosphorus3684 mg

Zinc8.2 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D16 mcg

Vitamin C18 mg

Vitamin A218 mcg

Vitamin E12 mg

Vitamin K1.8 mcg

Vitamin B64.4 mg

Vitamin B1217 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)37 mg

Folate127 mcg

Choline1183 mg

Caffeine0 mg

Water1487 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 13. The excerpt below is the record exactly as published.

Boiled Codfish. — Provide: four pounds of cod, middle cut, one large tablespoonful of vinegar, one-half tablespoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.