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Cabilaud Bouilli
From A guide to modern cookery, 1909
Serves 1
Accompany with oyster sauce, Hollandaise sauce, or melted butter.
Presented as published in 1909. 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
171Calories
14 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein14 g
Carbohydrates27 g
Fiber5 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol74 mg
Sodium402 mg
Potassium796 mg
Calcium73 mg
Iron11 mg
Magnesium58 mg
Phosphorus222 mg
Zinc1.5 mg
Copper2.6 mg
Manganese2.1 mg
Vitamin D0.2 mcg
Vitamin C8.1 mg
Vitamin A7078 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.2 mg
Folate17 mcg
Choline16 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 195. The excerpt below is the record exactly as published.
CABILLAUD BOUILLI Fresh cod is mostly served boiled, either whole, in sections, or in darnes, and the directions given under ‘‘ The Boiling of Fish’ (No. 776) apply particularly to this fish. Boiled fresh cod is always accompanied by its liver, poached in salted water, and very floury potatoes
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