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Cod Saute
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
25Calories
3 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein2.8 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium7.8 mg
Potassium121 mg
Calcium15 mg
Iron0.3 mg
Magnesium8 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C27 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline11 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 423. The excerpt below is the record exactly as published.
Cod Saute. — Take a piece of fish that has been boiled, but not overdone, remove the skin and bones, pick it into flakes, and put these into a saute-pan with a little butter, pepper, salt, finely-minced parsley, cayenne, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.