pescatariangluten-freenut-freeegg-freesoy-free
Boiled Fresh Codfish
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
8Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.3 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
Calcium2.1 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus28 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
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 65. The excerpt below is the record exactly as published.
BOILED FRESH CODFISH. Sew up the fish in cheese cloth and place in a kettle of rapidly boiling salted water
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