Codfish a la Creme
From Standard Paper-Bag Cookery, 1912
Garnish with lemon, parsley, or tomato slices.
Presented as published in 1912. 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
537Calories
11 gProtein
93 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein11 g
Carbohydrates93 g
Fiber3 g
Sugars0.4 g
Total Fat13 g
Saturated Fat7.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol29 mg
Sodium20 mg
Potassium135 mg
Calcium30 mg
Iron5.3 mg
Magnesium28 mg
Phosphorus123 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.8 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate157 mcg
Choline25 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 11. The excerpt below is the record exactly as published.
Codfish a la Creme. — Cook the fish first in boiling salted water which has been very slightly acidulated with vinegar. Let it cook until the flesh separates from STANDARD PAPER; BAG COOKERY 55 the bones. After draining thoroughly and removing the skin and bones, break the flesh into large flakes. Pour a highly seasoned white sauce over it. It may now be cook- ed in a wooden baking dish in the bag, or it may be pre- pared as follows: Press it into the form of an oblong mould, using only just enough sauce to hold the flakes to- gether. Not as much sauce is needed as when the fish is browned in a baking dish. Brush the top liberally with melted butter, sprinkle with rolled cracker crumbs
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