Boiled Fresh Cod

Name: Boiled Fresh Cod
Ingredients: a four-pound cut of fresh cod; three slices onion; three slices carrot; one spray parsley; a bit of bay leaf; three cloves; a tablespoon salt; one-half cup vinegar

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

1806Calories

331 gProtein

70 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1806 kcal

Protein331 g

Carbohydrates70 g

Fiber18 g

Sugars28 g

Total Fat15 g

Saturated Fat3.2 g

Monounsaturated Fat2 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol780 mg

Sodium8165 mg

Potassium8886 mg

Calcium564 mg

Iron10 mg

Magnesium688 mg

Phosphorus3898 mg

Zinc9.8 mg

Copper0.8 mg

Manganese10 mg

Vitamin D16 mcg

Vitamin C62 mg

Vitamin A1723 mcg

Vitamin E14 mg

Vitamin K49 mcg

Vitamin B65.3 mg

Vitamin B1217 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)40 mg

Folate251 mcg

Choline1232 mg

Caffeine0 mg

Water2148 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 59. The excerpt below is the record exactly as published.

BOILED FRESH COD Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place on a trivet in a kettle, cover with boiling water, and add three slices onion, three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a tablespoon salt and one-half cup vinegar

Cook this with the app: pantry check, scaling, and the assistant.