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Cod, Salt (a la Fran^aise)
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 3-4.
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
346Calories
21 gProtein
0 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories346 kcal
Protein21 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat8.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat7 g
Cholesterol108 mg
Sodium5046 mg
Potassium590 mg
Calcium75 mg
Iron1.6 mg
Magnesium68 mg
Phosphorus288 mg
Zinc1.2 mg
Copper0.1 mg
Vitamin D29 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E2.7 mg
Vitamin K8.8 mcg
Vitamin B60.5 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate17 mcg
Choline116 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 394. The excerpt below is the record exactly as published.
Cod, Salt (a la Fran^aise). — Choose cod which has not been very long salted. Soak it and simmer for a quarter of an hour. When sufficiently cooked, drain the fish, and remove the skin and bone ; break the flesh into flakes, put them in a stewpan, and stir them quickly oyer the fire for five or six minutes, adding olive- oil, a little at a time, until a smooth paste is formed. Take it from the fire, add a little thick cream, and cayenne, and if the flavour is liked, some pounded garlic
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