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Cod, Salt, Fried
From Cassell's dictionary of cookery, 1892
Serves 4
Serves 3-4 persons. Time to simmer the salt cod is 15-20 minutes.
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
592Calories
23 gProtein
11 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein23 g
Carbohydrates11 g
Fiber1.3 g
Sugars3.2 g
Total Fat53 g
Saturated Fat21 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.1 g
Cholesterol178 mg
Sodium5062 mg
Potassium762 mg
Calcium130 mg
Iron1.9 mg
Magnesium80 mg
Phosphorus347 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D29 mcg
Vitamin C5.6 mg
Vitamin A53 mcg
Vitamin E2.7 mg
Vitamin K11 mcg
Vitamin B60.6 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate34 mcg
Choline120 mg
Caffeine0 mg
Water152 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, Pried. — Soak and simmer the cod as in the preceding recipe ; drain it, and divide it into large flakes. Fr\' two large onions cut into thin slices in a Kttle butter, and, when lightly browned, drain them. Thicken the butter with a little flour, and when verj- smooth add gradually a little new mill;: or cream until the sauce is as thick as a custard. Let the onions heat once more in the sauce, and season them with a little cayenne
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