Creamed Cod with Potatoes
From What to eat, how to serve it, 1891
May substitute drawn butter or sauce tartare for milk and butter.
Presented as published in 1891. 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
635Calories
92 gProtein
43 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein92 g
Carbohydrates43 g
Fiber3.1 g
Sugars9 g
Total Fat19 g
Saturated Fat3.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol254 mg
Sodium937 mg
Potassium2761 mg
Calcium278 mg
Iron2.4 mg
Magnesium204 mg
Phosphorus1183 mg
Zinc3.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D5.8 mcg
Vitamin C18 mg
Vitamin A110 mcg
Vitamin E3.1 mg
Vitamin K4.3 mcg
Vitamin B61.7 mg
Vitamin B125.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate50 mcg
Choline358 mg
Caffeine0 mg
Water659 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.
season to taste. Pour into the omelet pan in which the butter has been heated, and set over the fire in a moderately hot spot. Keep the omelet from adhering to the pan by slipping a knife between them from time to time. Just before the omelet is " set," sprinkle it thickly with the chopped parsley. When done, fold one half over the 4 49 WHAT TO EAT— HOW TO SERVE IT other, slip to a hot dish, and serve at once, as it falls quickly. Com Muffins, — One and a half cups flour, one and a half cups yellow corn-meal, three tablespoonf uls sugar, two tablespoonf uls but- ter, two eggs, one and a half cupfuls milk, two teaspoonfuls baking-powder, half tea- spoonful salt. Sift the salt and baking-pow- der with the flour ; beat the eggs light ; add the milk, the butter (melted), and the sugar. Stir in the flour and meal ; beat hard, and bake in muffin-tins. Buttered Potatoes, — SUce cold boiled po- tatoes, heat them in a steamer, thence trans- fer them to a hot dish. Put on them a large tablespoonful of butter into which have been worked a teaspoonf ul of chopped parsley and a saltspoonf ul of lemon juice. Set the dish, covered, over hot water for two minutes, and serve. Mandarins. Cerealine Porridge. Creamed Cod, "witli Potatoes. Griddle Muffins. Coffee. Chocolate. Creamed Cod, xoiih Potatoes, — To two cup- 50 FAMILY BREAKFASTS FOR SPRING fills of * boiled cod, salt or fresh, well picked to pieces, allow one cupful of mashed potato. Season to taste. Put into the frying-pan over the fire with a half-cupful of milk
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