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Cod, Curried (another way)
From Cassell's dictionary of cookery, 1892
Serves 3
Time: half an hour. Sufficient for three persons.
Presented as published in 1892. 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
447Calories
31 gProtein
13 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein31 g
Carbohydrates13 g
Fiber4.9 g
Sugars1.7 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol145 mg
Sodium492 mg
Potassium1043 mg
Calcium100 mg
Iron2 mg
Magnesium80 mg
Phosphorus403 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C14 mg
Vitamin A365 mcg
Vitamin E6.1 mg
Vitamin K16 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate29 mcg
Choline108 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 391. The excerpt below is the record exactly as published.
Cod, Curried (another way). — Take the remains of cold cod, remove the skin and bones, break it into flakes, and fry it a golden brown in some hot dripping or lard. Drain it, and fry some sliced onions in the same fat, put them M-itli the fish, and stir into the fat some rice flour. Mix it quite smoothly, and add by degrees sufiicient stock to make the saiico of the consistency of cream; add a tea-spoonful of curry powder, half a tea-spoonful of salt, and two or throe grains of cayenne. Put the cod and onions with the curry, and let it simmer for a few minutes. Place the fish on a hot dish ; add a small cupful of cream
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