dairy-freenut-freesoy-free
Codfish Fried
From European and American cuisine, 1914
Serves 3
Ensure the frying pan is not too hot to avoid burning.
Presented as published in 1914. 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
710Calories
39 gProtein
5 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein39 g
Carbohydrates4.6 g
Fiber0.2 g
Sugars0.2 g
Total Fat60 g
Saturated Fat23 g
Monounsaturated Fat26 g
Polyunsaturated Fat7.1 g
Omega-30 g
Cholesterol223 mg
Sodium4213 mg
Potassium623 mg
Calcium34 mg
Iron0.8 mg
Magnesium44 mg
Phosphorus548 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B123 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline78 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 114. The excerpt below is the record exactly as published.
odfish, Fried. — Cut SVb pounds fresh codfish into slices, re- move the skin and center bone, cut each slice in two ; sprinkle lYs even tablespoonful seasoning salt over the slices, equally distributed on both sides, and dust them lightly with flour. Place 6 soda crackers on a pastry board, roll fine with a rolling pin, sift the crumbs through a sieve, roll those which stay back in the sieve 172 SEA POOD, BTa again. Beat 1 egg in a soupplate until light ; take each piece of fish separately up on a fork and dip into the beaten egg, then roll in the cracker crumbs. Lay the slices thus prepared on a clean board or dish ; place a frying pan with 6 ounces fine-cut larding pork
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