dinnerpescatariangluten-freenut-freesoy-free
Cod Fish Cakes
From The economical cook book, 1905
Serves 2
Serve on a shallow dish.
Presented as published in 1905. 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
465Calories
41 gProtein
56 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein41 g
Carbohydrates56 g
Fiber4.7 g
Sugars4.8 g
Total Fat18 g
Saturated Fat2.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol333 mg
Sodium1811 mg
Potassium1382 mg
Calcium141 mg
Iron2.3 mg
Magnesium101 mg
Phosphorus918 mg
Zinc2.3 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D2.1 mcg
Vitamin C20 mg
Vitamin A109 mcg
Vitamin E1.7 mg
Vitamin K5.8 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate49 mcg
Choline189 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 10. The excerpt below is the record exactly as published.
Cod-fish Cakes. Out the fish into pieces the size of your hand as much as you need for the cakes, lay it the skin side uppermost in a pan of cold water, cover it closely and set it in the oven over night; in the morning pick it to pieces, taking out all the bones and skin, chop it very fine in a hard wooden bowl ; to two cups of minced fish allow three of mashed potato, prepared as for the table, stir the fish and potato together with a fork ; beat in a bowl the yolks of two eggs, stir in it two tablespoons of soft butter (warmed but not melted) to a smooth paste, add a little black pepper
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