pescatariannut-freesoy-free
Cod a la Religieuse
From Miss Cameron's cookery book, 1898
Serves 2
Half a pint of sauce is enough for 1 lb. cold fish.
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 17. The excerpt below is the record exactly as published.
Cod a la Religieuse. Take a small piece of cod and boil it (or the remains < cold can be used), break it into flakes, put it into a saucepa with Bechamel or egg sauce; heat it over the fire, garnU with boiled parsnips, and serve. A few oysters added
Cook this with the app: pantry check, scaling, and the assistant.