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Broiled Salt Codfish
From Miss Parloa's kitchen companion, 1887
Serves 1
This dish is suitable for invalids.
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
14Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories14 kcal
Protein3.1 g
Carbohydrates0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol17 mg
Sodium83 mg
Potassium40 mg
Calcium4.1 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water22 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 453. The excerpt below is the record exactly as published.
Broiled Salt Codfish. Take a piece oi^hick salt fish about two inches square; wash it, and let X soak in water for twenty minutes. Then wipe it, and t^jil for ten minutes. Spread half a teaspoonful of butte
Cook this with the app: pantry check, scaling, and the assistant.