pescatariannut-freesoy-free
Cod Toast
From The encyclopædia of practical cookery, 1890
Serves 3
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
299Calories
5 gProtein
3 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein5.4 g
Carbohydrates3.1 g
Fiber0 g
Sugars0.1 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol147 mg
Sodium51 mg
Potassium130 mg
Calcium59 mg
Iron0.3 mg
Magnesium9.6 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 3 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 Toast. — Take some pieces of cooked Cod and put them into water for ten or twelve hours to refresh ; then take them out, pick them to pieces, and add some cream with an egg beaten up in it and made quite hot. Have ready some slices of toast, and pour the mixture over them. Beat up two or three eggs, add them to some gravy
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