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Cod, to Boil
From Consult me, 1902
Serves 4
For a different method, after cleaning, boil in salted water with vinegar, then baste with butter and breadcrumbs.
Presented as published in 1902. 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
16Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium2430 mg
Potassium28 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus15 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline4.1 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 152. The excerpt below is the record exactly as published.
COD, to Boil. — If boiled fresh, it is watery ; but it is excellent if salted, and hung for a day, to give it firmness. Wash and clean the fish well, and rub salt inside of it ; tie it up, and put it on the fire in cold water ; throw a handful of salt into the fish-kettle. Boil a small fish 1 5 minutes ; a large one 30 minutes. Serve it without the smallest speck and scum ; drain. Garnish it with lemon, horse-radish, the milt, roe, and liver. Oyster or shrimp sauce may be used. Another way. — After cleaning well, put into the boiling water a hand- ful of salt, a small cupful of vinegar
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