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Cod, Salt, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Details for this recipe are incomplete.
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
752Calories
44 gProtein
14 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein44 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat57 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat14 g
Cholesterol215 mg
Sodium10098 mg
Potassium1398 mg
Calcium184 mg
Iron3.5 mg
Magnesium151 mg
Phosphorus620 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D57 mcg
Vitamin C11 mg
Vitamin A107 mcg
Vitamin E5.4 mg
Vitamin K18 mcg
Vitamin B61.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate63 mcg
Choline240 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 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
Cook this with the app: pantry check, scaling, and the assistant.