pescatariannut-freesoy-free
Creamed Codfish
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
362Calories
35 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein35 g
Carbohydrates23 g
Fiber0 g
Sugars18 g
Total Fat20 g
Saturated Fat7.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol209 mg
Sodium529 mg
Potassium885 mg
Calcium474 mg
Iron1 mg
Magnesium70 mg
Phosphorus693 mg
Zinc2.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline139 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 62. The excerpt below is the record exactly as published.
CREAMED CODFISH. Pick (not shred) one cupful of codfish; place in a spider and fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two heaping tablespoonfuls of flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg
Cook this with the app: pantry check, scaling, and the assistant.