pescatariannut-freesoy-free

Creamed Cod or Halibut

Name: Creamed Cod or Halibut
Yield: 1 servings
Ingredients: about half a pound of the fish; a tablespoon of butter; the same quantity of flour; half a cup of milk; a pinch of salt; a dash of pepper; halves of hard-boiled eggs

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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

463Calories

60 gProtein

13 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein60 g

Carbohydrates13 g

Fiber0 g

Sugars7 g

Total Fat29 g

Saturated Fat6.2 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol530 mg

Sodium326 mg

Potassium1309 mg

Calcium219 mg

Iron2 mg

Magnesium79 mg

Phosphorus841 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A233 mcg

Vitamin E2.5 mg

Vitamin K0.3 mcg

Vitamin B61.4 mg

Vitamin B124.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate84 mcg

Choline456 mg

Caffeine0 mg

Water367 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 35. The excerpt below is the record exactly as published.

CREAMED COD OR HALIBUT Take boiled cod or halibut left from another meal and kept cold. Pick it to pieces, and take out all the bones and skin. To the proportion of about half a pound of the fish take a tablespoon of butter and the same quantity of flour. In a saucepan over a moderate fire stir the butter and flour together, add half a [cup of milk and a pinch of salt, and when the whole boils up a dash of pepper. Stir in the FRESH FISH 61 fish, heat slowly, and put in a hot dish, setting halves of hard-boiled eggs

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