nut-freesoy-free
Codfish Cakes
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with salt pork if desired.
Presented as published in 1902. 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
36Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.2 g
Carbohydrates6 g
Fiber0.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium48 mg
Potassium14 mg
Calcium12 mg
Iron0.4 mg
Magnesium2.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline11 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 128. The excerpt below is the record exactly as published.
Codfish Cakes. — The fish should be cooked the day before, and should have simmered (not boiled) very slowly. Remove the bones, and mince it quite fine. The potatoes should be warm, nicely mashed with butter and milk, as you do for table 8 use, and should be in the proportion of one -third fish and two -thirds potato. When well mixed, add a small quantity of beaten egg, and mix again thoroughly. If it seems too dry, add more egg, and make into flat cakes about two or three inches in diameter, and about three- quarters of an inch thick. Fry in a pan with some slices of salt pork
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