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Cod with Cheese
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
18Calories
0 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.5 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.5 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol0.9 mg
Sodium44 mg
Potassium20 mg
Calcium15 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline1.8 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 99. The excerpt below is the record exactly as published.
Cod with Cheese. Prepare some Bechamel sauce (p. 327) for the cod, add some Gruyere and Parmesan cheese, grated ; dress the fish on the dish, and spread over it grated cheese and bread ; moisten it with butter
Cook this with the app: pantry check, scaling, and the assistant.