Codfish with White Sauce

Name: Codfish with White Sauce
Ingredients: 4 tbsp. flour; 2 c. milk; 2 tsp. butter; Spk. of pepper; The beaten yolk of an egg

From Domestic science, principles and application, 1914

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

551Calories

24 gProtein

71 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories551 kcal

Protein24 g

Carbohydrates71 g

Fiber1.2 g

Sugars24 g

Total Fat26 g

Saturated Fat9.9 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol105 mg

Sodium377 mg

Potassium833 mg

Calcium653 mg

Iron3.3 mg

Magnesium76 mg

Phosphorus581 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A187 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)5 mg

Folate103 mcg

Choline129 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 106. The excerpt below is the record exactly as published.

4 tbsp. flour 2 c. milk 2 tsp. butter Spk. of pepper Method. — Wash, pick the codfish into small pieces, and soak it a few hours in lukewarm water until soft. Drain and add to a white sauce made from butter, flour, pepper, and milk. The beaten yolk of an egg

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