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Boiled Fresh Codfish
From Kirmess cook book, 1907
Serves 2
Serve the rest of the sauce in a gravy-boat.
Presented as published in 1907. 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
14Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.9 mg
Sodium38 mg
Potassium31 mg
Calcium2.6 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus29 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 27. The excerpt below is the record exactly as published.
BOILED FRESH GODSISH. Marion Harland. Lay the fish in salt and water for an hour before cook- ing. Choose a "chunky*^ piece, as nearly square as you can get it Sew up in white mosquito netting fitted to the shape of the fish. Put on in enough boiling water to cover it, adding four tablespoonf uls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.