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Codfish Steak (New England Style)
From Original White House Cookbook, 1887
Serves 4
Accompany with well-buttered Johnny Cake.
Presented as published in 1887. 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
674Calories
10 gProtein
0 gCarbs
70 gFat
Full nutrition (28 nutrients)
Calories674 kcal
Protein9.7 g
Carbohydrates0 g
Fiber0 g
Total Fat70 g
Saturated Fat26 g
Monounsaturated Fat34 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol100 mg
Sodium726 mg
Potassium201 mg
Calcium9.5 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus195 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate2.3 mcg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 36. The excerpt below is the record exactly as published.
CODFISH STEAK. (New England Style.) Select a medium-sized fresh codfish, cut it in steaks cross- wise of the fish, about an inch and a half thick; sprinkle a little salt over them, and let them stand two hours. Cut into dice a pound of salt fat pork, fry out all the fat from them and remove the crisp bits of pork; put the codfish steaks in a pan of corn meal, dredge them with it, and when the pork fat is smoking hot, fry the steaks in it to a dark brown color on both sides. Squeeze over them a little lemon juice, add a dash of freshly ground pep- per
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