Boiled Codfish with Hollandaise Sauce

Name: Boiled Codfish with Hollandaise Sauce
Ingredients: Take the gills from a cod; sprinkle over the fish a little salt; add three cupfuls of milk; put it in a bowl of water and milk

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

439Calories

24 gProtein

34 gCarbs

23 gFat

Full nutrition (30 nutrients)

Calories439 kcal

Protein24 g

Carbohydrates34 g

Sugars35 g

Total Fat23 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium278 mg

Potassium1097 mg

Calcium899 mg

Iron0 mg

Magnesium87 mg

Phosphorus738 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D7 mcg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin B60.4 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline130 mg

Water644 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 8. The excerpt below is the record exactly as published.

Boiled Codfish with Hollandaise Sauce. Take the gills from a cod, also the entrails where the gills form a hole, chop off the fins and sprinkle over the fish a little salt, also putting some inside, then place in a cold place and let it remain for a few hours. Take it up, wash off the salt, tie the head with string, put it in a bowl of water and milk and let it disgorge for about three-quarters of an hour. Take it out and drain, put belly downward on a drainer in a fish kettle with enough cold salted water to cover it, add three cupfuls of milk

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