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Codlings, Sauce for
From Cassell's dictionary of cookery, 1892
Serves 4
Good for boiled cod.
Presented as published in 1892. 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
49Calories
1 gProtein
3 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein0.9 g
Carbohydrates2.8 g
Fiber0.5 g
Sugars1.2 g
Total Fat2.7 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol8.6 mg
Sodium51 mg
Potassium66 mg
Calcium18 mg
Iron0.3 mg
Magnesium5.6 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.3 mcg
Choline2.7 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 397. The excerpt below is the record exactly as published.
Codlings, Sauce for.— Cod and codlings should be sent to table with oyster sauce and good melted butter. The melted butter should be of the consistency of light batter, as it has to be flavoured either with essence of anchovy, lemon-juicc,ChilivLnegar, or mushroom ketchup. A good sauce for boiled cod is made as follows : Simmer very gently together, for half an hour, a cupful of water, a cupful of vinegar, two shallots, and a tea-spoonful of the essence of ancho-vdes. Strain the liquid, and add two table-spoonfuls of good cream, and the well- beaten yolks of two egg
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