gluten-freenut-freesoy-free
Codfish Cakes
From The complete cook book, 1900
Serves 2
Ensure the lard is boiling.
Presented as published in 1900. 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
455Calories
51 gProtein
58 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein51 g
Carbohydrates58 g
Fiber11 g
Sugars0.1 g
Total Fat4.3 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol205 mg
Sodium1586 mg
Potassium1986 mg
Calcium181 mg
Iron21 mg
Magnesium147 mg
Phosphorus762 mg
Zinc2.5 mg
Copper3 mg
Manganese4.5 mg
Vitamin D0.5 mcg
Vitamin C18 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B123.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate45 mcg
Choline74 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 25. The excerpt below is the record exactly as published.
CODFISH CAKES. Soak a pint bowl of codfish over night. Next morn- ing drain and add one and one-half pints of raw sliced Irish potatoes. Cover with cold water and when it reaches boiling point throw it off and add fresh boiling water and cook until the potatoes are tender. Drain and mash well and add a bit of butter and pepper and moisten with a beaten egg and enough cream to form into round cakes one and one-half inches thick. EoU each one in flour and fry in hot lard
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