Boiled Slice of Cod with Egg Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
49Calories
6 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein5.9 g
Carbohydrates5.7 g
Fiber1.7 g
Sugars2.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol13 mg
Sodium58 mg
Potassium316 mg
Calcium25 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus82 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C3.8 mg
Vitamin A505 mcg
Vitamin E0.6 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate14 mcg
Choline25 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 133. The excerpt below is the record exactly as published.
Boiled slice of cod with egg sauce. Remove the bone from the centre of your slice of cod, fill the hole with a carrot wrapped in bacon, boil in salt and water; when done, drain, and dish up covered with egg sauce, garnish with boiled potatoes, and hand butter sauce
Cook this with the app: pantry check, scaling, and the assistant.