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Boiled Codfish, Oyster Sauce
From The table, 1889
Serves 6
Presented as published in 1889. 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
430Calories
44 gProtein
63 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein44 g
Carbohydrates63 g
Fiber6.6 g
Sugars2.5 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol108 mg
Sodium3317 mg
Potassium1882 mg
Calcium82 mg
Iron2.8 mg
Magnesium114 mg
Phosphorus700 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate59 mcg
Choline40 mg
Caffeine0 mg
Water502 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 143. The excerpt below is the record exactly as published.
Boiled Codfish, Oyster Sauce. — Cover a three-pound fresh cod- fish with well-salted fish-stock (No. 214), and let cook thirty minutes without boiling ; then take it out and drain it well. Lay it on a dish, and garnish with a few branches of parsley-greens, and twelve pieces of potato a 1'Anglaise (No. 988). Serve with three-quarters of a pint of oyster sauce
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