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Cabillaud recrepi bo a ill i (Crimped Cod, boiled)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
502Calories
102 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein102 g
Carbohydrates8.8 g
Fiber2.2 g
Sugars3.2 g
Total Fat4.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol244 mg
Sodium5166 mg
Potassium2480 mg
Calcium128 mg
Iron2.7 mg
Magnesium196 mg
Phosphorus1176 mg
Zinc2.8 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D5.1 mcg
Vitamin C11 mg
Vitamin A68 mcg
Vitamin E3.9 mg
Vitamin K4.7 mcg
Vitamin B61.5 mg
Vitamin B125.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate55 mcg
Choline375 mg
Caffeine0 mg
Water528 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 171. The excerpt below is the record exactly as published.
Cabillaud recrepi bo a ill i (Crimped Cod, boiled). — Procure about 2j lb. of crimped cod (middle cut), wipe it with a cloth, place in a fish-kettle, cover completely with cold water, season with a small handful of salt, add a medium-sized sliced onion, one clove, a few peppercorns, and half a wineglassful of French wine vinegar
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