Boiled Codfish with Cream
From Cooking and castle-building, 1880
Ensure the fish is well cooked and the sauce is neither too thick nor too thin.
Presented as published in 1880. 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
1664Calories
11 gProtein
30 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1664 kcal
Protein11 g
Carbohydrates30 g
Fiber0 g
Sugars0 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium104 mg
Potassium478 mg
Calcium297 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus284 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water510 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 17. The excerpt below is the record exactly as published.
the codfish. She stirred the fish 46 COOKING AND CASTLE-BUILDING. about in the water, and drained it in a tin strainer, then placed it in the kettle with half a pint of fresh water, covered it close, and let it boil for ten minutes, or until the water was all evaporated, and the fish well cooked. At this stage she added a pint of thin cream ; and when it boiled, two spoonfuls of flour stirred to a smooth paste in a little cold milk
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