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Boiled Codling with Oyster Sauce
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
193Calories
42 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein42 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol157 mg
Sodium1142 mg
Potassium551 mg
Calcium51 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus968 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 418. The excerpt below is the record exactly as published.
Boiled Codling with Oyster Sauce. -Prepare a fresh fish weighing about 31b. (see Fig. 495), put it in a saucepan or fish-kettle with drainer, cover with well-salted fish stock
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