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Cod with Oyster Sauce
From Practical household cookery, 1891
Serves 1
Can also be served with Egg, Hollandaise, Melted Butter, or Tomato sauce.
Presented as published in 1891. 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
65Calories
6 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein5.5 g
Carbohydrates9.5 g
Fiber0.4 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium11135 mg
Potassium139 mg
Calcium42 mg
Iron1.9 mg
Magnesium12 mg
Phosphorus65 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 80. The excerpt below is the record exactly as published.
COD WITH OYSTER SAUCE. Crimp a piece of cod ; place it on the drainer in a fish- kettle with a handful of salt ; pour over it sufficient boiling water
Cook this with the app: pantry check, scaling, and the assistant.