Creamed Codfish
From Selection and preparation of food, 1907
Presented as published in 1907. 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
248Calories
28 gProtein
20 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories248 kcal
Protein28 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat6.8 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol75 mg
Sodium789 mg
Potassium685 mg
Calcium318 mg
Iron0.6 mg
Magnesium50 mg
Phosphorus525 mg
Zinc1.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate24 mcg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 15. The excerpt below is the record exactly as published.
Creamed Codfish. Cut codfish into small pieces, allowing f c of fish to 1 c of white sauce, made as in Experiment 80.
Cook this with the app: pantry check, scaling, and the assistant.