Codfish Different
From The Carbon County cook book, 1926
Serve with slices of lemon.
Presented as published in 1926. 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
122Calories
8 gProtein
13 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein7.5 g
Carbohydrates13 g
Fiber0.3 g
Sugars2.7 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium183 mg
Calcium35 mg
Iron1.4 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C39 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate56 mcg
Choline152 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 33. The excerpt below is the record exactly as published.
Codfish Different. Soak slab of codfish for 24 hours, chang- ing water a number of times. When ready to use, drain and cover with boiling water. Allow to stand 10 minutes, then remove skin and bones. Cut in suitable pieces. Make a thin batter of 1 egg, 1 tablespoon flour, salt, lemon juice, grated peel and milk
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