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Codfish Tongue, Fried
From European and American cuisine, 1914
Serves 2
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
986Calories
24 gProtein
147 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories986 kcal
Protein24 g
Carbohydrates147 g
Fiber6.6 g
Sugars2.2 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol74 mg
Sodium1358 mg
Potassium302 mg
Calcium165 mg
Iron9.4 mg
Magnesium64 mg
Phosphorus258 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A213 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate282 mcg
Choline31 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 116. The excerpt below is the record exactly as published.
Codfish Tongue, Fried. — Dust 12 cold boiled codfish tongues with fiour, dip them into beaten egg, then roll in fine bread crumbs. 174 SEA FOOD, Era and fry to a fine color in hot fat ; dreBS them on a warm dish, spread 2 ounces maltre d'hdtel butter over, and garnish with 6 slices of buttered toast or crotlton
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