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Boiled Crimped Cod
From Soyer's standard cookery, 1912
Serves 2
Best served on a serviette.
Presented as published in 1912. 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
385Calories
81 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein81 g
Carbohydrates2.5 g
Fiber1 g
Sugars0.4 g
Total Fat3.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol195 mg
Sodium3753 mg
Potassium1919 mg
Calcium94 mg
Iron2.2 mg
Magnesium153 mg
Phosphorus927 mg
Zinc2.1 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D4.1 mcg
Vitamin C5.2 mg
Vitamin A55 mcg
Vitamin E3.1 mg
Vitamin K4.4 mcg
Vitamin B61.1 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.4 mg
Folate34 mcg
Choline297 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 50. The excerpt below is the record exactly as published.
Boiled Crimped Cod. Place from two to three pounds of crimped cod carefully wiped in a fish kettle with sufficient warm water to just cover it. Add a wineglassful of white wine vinegar, a sliced onion, a few peppercorns, one clove, and a tablespoonful of salt
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