Cod Cutlets
From English and French cookery, 1890
Presented as published in 1890. 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
692Calories
130 gProtein
16 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein130 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.3 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol479 mg
Sodium443 mg
Potassium3212 mg
Calcium248 mg
Iron5.9 mg
Magnesium266 mg
Phosphorus1520 mg
Zinc4 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D7.1 mcg
Vitamin C6.8 mg
Vitamin A168 mcg
Vitamin E5.1 mg
Vitamin K42 mcg
Vitamin B61.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate75 mcg
Choline593 mg
Caffeine0 mg
Water594 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 33. The excerpt below is the record exactly as published.
Cod Cutlets. — Take about a pound and a half of the tail of a fine cod, with a sharp knife divide the flesh from the bone lengthways ; cut it into neat pieces, and flatten with a knife. Dip in egg, then in crumbs mixed with a little flour, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.