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Cod, To Boil or Steam
From Cookery for every household, 1914
Serves 1
Cooking time is 10 minutes per pound plus 10 minutes.
Presented as published in 1914. 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
21Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein4.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium14 mg
Potassium103 mg
Calcium4 mg
Iron0.1 mg
Magnesium8 mg
Phosphorus51 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.8 mcg
Choline16 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 133. The excerpt below is the record exactly as published.
Cod, To Boil or Steam A thick middle cut, or the head and shoulders, are the best parts of cod for boiling and steaming. The tail end is too insipid, and is best cut in slices and cooked some other way. It is almost im- Eossible to cook a cod whole, as the tail would ecome overcooked before the rest of the fish was ready. Wash and cleanse the fish thoroughly, rub it all over with salt and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.