vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Codfish Cakes
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
120Calories
5 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein4.5 g
Carbohydrates24 g
Fiber3.9 g
Sugars1 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol52 mg
Sodium26 mg
Potassium578 mg
Calcium48 mg
Iron1.7 mg
Magnesium38 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C22 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate24 mcg
Choline51 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 156. The excerpt below is the record exactly as published.
1 cup shredded codfish 2 teaspoons butter 1 pint potatoes 1 egg % saltspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.