Creamed Codfish
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
407Calories
19 gProtein
47 gCarbs
23 gFat
Full nutrition (30 nutrients)
Calories407 kcal
Protein19 g
Carbohydrates47 g
Sugars23 g
Total Fat23 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol79 mg
Sodium187 mg
Potassium775 mg
Calcium607 mg
Iron1.8 mg
Magnesium67 mg
Phosphorus528 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.6 mg
Folate50 mcg
Choline87 mg
Water434 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.
Creamed Codfish ^ c. salt codfish 4 tbsp. flour 2 c. milk 2 tsp. butter Spk. of pepper
Cook this with the app: pantry check, scaling, and the assistant.