pescatariannut-freesoy-free
Codfish and Eggs
From The new practical housekeeping, 1890
Serves 3
A delicious dish.
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
823Calories
42 gProtein
11 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories823 kcal
Protein42 g
Carbohydrates11 g
Fiber0 g
Sugars0.4 g
Total Fat72 g
Saturated Fat36 g
Monounsaturated Fat16 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol625 mg
Sodium648 mg
Potassium690 mg
Calcium167 mg
Iron2.1 mg
Magnesium52 mg
Phosphorus650 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate55 mcg
Choline294 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 204. The excerpt below is the record exactly as published.
CodUsh and Eggs. — Take a pint each freshened and flaked cod- fish (or any cookeof salt-fish) and milk or cream, two tablespoons flour, one of butter and six eggs
Cook this with the app: pantry check, scaling, and the assistant.