Cod Salad
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
662Calories
52 gProtein
102 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein52 g
Carbohydrates102 g
Fiber13 g
Sugars15 g
Total Fat5.2 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.3 g
Cholesterol119 mg
Sodium415 mg
Potassium2836 mg
Calcium191 mg
Iron5.5 mg
Magnesium178 mg
Phosphorus752 mg
Zinc2.8 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D2.2 mcg
Vitamin C79 mg
Vitamin A1060 mcg
Vitamin E2.4 mg
Vitamin K23 mcg
Vitamin B61.8 mg
Vitamin B122 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate164 mcg
Choline240 mg
Caffeine0 mg
Water672 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 15. The excerpt below is the record exactly as published.
COD SALAD Soak the cod overnight. Boil separately potatoes, carrots, and onions ; chop fine, and add to the cod, which has been previously cooked and shredded. Make a dressing of 1 beaten egg, chopped parsley, fresh marjoram, oil, vinegar, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.