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Boiled Fresh Cod
From Original White House Cookbook, 1887
Serves 2
A whole one can be boiled the same way.
Presented as published in 1887. 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
10Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.4 mg
Sodium6.8 mg
Potassium52 mg
Calcium2 mg
Iron0 mg
Magnesium4 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.9 mcg
Choline8.2 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 35. The excerpt below is the record exactly as published.
BOILED FRESH COD. Sew up the piece of fish in thin cloth, fitted to shape ; boil in salted water
Cook this with the app: pantry check, scaling, and the assistant.