Cod au Beurre Roux

Name: Cod au Beurre Roux
Ingredients: a piece of cod; a tablespoonful of vinegar; one onion; a little browned butter; a little flour; a little sugar

From La cuisine creole, 1885

Presented as published in 1885. 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

63Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories63 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.3 mg

Potassium219 mg

Calcium35 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water148 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 13. The excerpt below is the record exactly as published.

COD AU BEURRE ROUX. Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar. For cod au beurre roux, boil a pièce of cod and sep- arate it into flakes ; brown some butter, dredge in a lit- tle flour, and a little sugar

Cook this with the app: pantry check, scaling, and the assistant.