Bouille a Baisse of Cod

Name: Bouille a Baisse of Cod
Ingredients: some chopped leeks or onions; some oil or butter; a quart of water; a sprig or two of parsley; a bay leaf; pepper; salt; a pinch of saffron; some whole peeled potatoes; four slices of cod

From Wholesome cookery, 1887

Slightly salted cod may be cooked similarly.

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

719Calories

36 gProtein

119 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories719 kcal

Protein36 g

Carbohydrates119 g

Fiber17 g

Sugars11 g

Total Fat13 g

Saturated Fat7.2 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol81 mg

Sodium690 mg

Potassium3326 mg

Calcium169 mg

Iron6.5 mg

Magnesium202 mg

Phosphorus634 mg

Zinc2.6 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D1.1 mcg

Vitamin C131 mg

Vitamin A126 mcg

Vitamin E1.2 mg

Vitamin K79 mcg

Vitamin B62.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.2 mg

Folate135 mcg

Choline164 mg

Caffeine0 mg

Water1731 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 13. The excerpt below is the record exactly as published.

Bouille a Baisse of Cod. Put in a saucepan some chopped leeks or onions ; add some oil or butter; let it colour; then add a quart of water, a sprig or two of parsley, a bay leaf. FISH. 33 pepper, salt, and pinch of saffron, and some whole peeled potatoes. When the potatoes are nearly cooked, put in four slices of cod

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