Cod Fish Cakes
From The Central cook book, 1924
Recipe by Miss Mary D. Guorez.
Presented as published in 1924. 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
1254Calories
108 gProtein
208 gCarbs
5 gFat
Full nutrition (32 nutrients)
Calories1254 kcal
Protein108 g
Carbohydrates208 g
Fiber40 g
Sugars1.5 g
Total Fat5.2 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol219 mg
Sodium4368 mg
Potassium6041 mg
Calcium607 mg
Iron73 mg
Magnesium445 mg
Phosphorus1695 mg
Zinc6.8 mg
Copper11 mg
Manganese16 mg
Vitamin D0.3 mcg
Vitamin C62 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin B62.9 mg
Vitamin B125.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate120 mcg
Choline5.4 mg
Water1336 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 6. The excerpt below is the record exactly as published.
Cod Fish Cakes 8 medium sized Irish potatoes. 1 pound codfish shredded, or 1 can of fish flake (101% oz). Boil potatoes and fish together half an hour, drain and mash. About two tablespoons of milk, one egg beaten, pepper, a little salt if fish flake is used
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