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Cod with Saffron Sauce (Spanish)
From The encyclopædia of practical cookery, 1890
Serves 2
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
57Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein2.1 g
Carbohydrates14 g
Fiber2 g
Sugars1.3 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium284 mg
Calcium27 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline2.6 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 2 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 with Saffron Sauce (Spanish). — Pour 1 gill of oil into a saucepan and mix in a little chopped parsley and garlic, the juice of a lemon, a blade of saffron, a small quantity of flour, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.