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Cod, with Mashed Potatoes
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: 20 minutes. Serves 3-4.
Presented as published in 1892. 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
266Calories
24 gProtein
22 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein24 g
Carbohydrates22 g
Fiber5.6 g
Sugars3.3 g
Total Fat9.9 g
Saturated Fat4.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol67 mg
Sodium987 mg
Potassium1034 mg
Calcium79 mg
Iron1.8 mg
Magnesium72 mg
Phosphorus339 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C11 mg
Vitamin A334 mcg
Vitamin E4.8 mg
Vitamin K13 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate28 mcg
Choline98 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 396. The excerpt below is the record exactly as published.
Cod, with Mashed Potatoes.— Take the remains of cold cod and its weight in- mashed potatoes, remove the skin and bones, and to eveiy pound of fish allow one tea-spoon- ful of salt, half a tea-spoonful of white pepper, and one or two grains of cayenne ; pound all together to a smooth paste, with a little butter, oil, or cream
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