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Codfish Fritters
From The national course in home economics, 1917
Serves 2
Prepare fish in small pieces before boiling.
Presented as published in 1917. 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
377Calories
31 gProtein
53 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein31 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.6 g
Total Fat5.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol240 mg
Sodium428 mg
Potassium1622 mg
Calcium71 mg
Iron3.4 mg
Magnesium95 mg
Phosphorus524 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C59 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K6.2 mcg
Vitamin B61 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate69 mcg
Choline183 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 64. The excerpt below is the record exactly as published.
CODFISH FRITTERS. One-half pound of codfish, four medium potatoes, two eggs
Cook this with the app: pantry check, scaling, and the assistant.