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Broiled Cod
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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 Recipes for the million (1891), page 46. The excerpt below is the record exactly as published.
salted, and allowed to hang for a couple of days so that it may become firm. It requires to boil from a quarter to half an hour, according to size. Garnish with the roe, milt, and liver, lemon, and horseradish, and serve with oyster or shrimp sauce, accompanied with parsnips. COD (BROILED). — Cut fresh cod into slices an inch thick, dip them in thick melted butter, dredge with pepper and salt, and broil on a gridiron, which has previously been rubbed with chalk, till both sides are a good colour. Serve with parsley sauce
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