pescatariannut-freesoy-freeshellfish-free
Cod (au Gratin)
From The household gas cookery book, 1900
Serves 3
Presented as published in 1900. 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
396Calories
21 gProtein
37 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein21 g
Carbohydrates37 g
Fiber2.3 g
Sugars2.5 g
Total Fat22 g
Saturated Fat8.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol112 mg
Sodium1810 mg
Potassium235 mg
Calcium443 mg
Iron2.6 mg
Magnesium39 mg
Phosphorus373 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0.7 mg
Vitamin A131 mcg
Vitamin E0.8 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate58 mcg
Choline66 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 27. The excerpt below is the record exactly as published.
Cod (au Gratin). —Take the remains of cold cod, remove the skin and bones. Butter a pie dish thickly ; place in it alternately layers of cod and butter, or oyster sauce if you have any ; hard-boiled eggs cut into slices will do as well, and flavour each layer with a little salt, cayenne pepper, black pepper, and a very little mace; then strew some bread crumbs over the whole with some grated cheese
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