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Cod Mould
From Cassell's dictionary of cookery, 1892
Serves 3
Serves 3.
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
106Calories
20 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein20 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.2 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol70 mg
Sodium1014 mg
Potassium261 mg
Calcium25 mg
Iron0.4 mg
Magnesium36 mg
Phosphorus430 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A4.8 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water139 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 393. The excerpt below is the record exactly as published.
Cod Mould. — Take the remains of cold cod or any cold fish, weigh it, and with one pound of fish mix three table-spoonfuls of COD ( 147) COD bread-crumbs, a table - spoonful of anchovy sauce, and a little salt and cayenne. If any sauce remains it may be used instead of the anchovy. Pound all well in a mortar, -with a little butter and the yolk of an egg
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