Creamed Codfish
From Public school household science, 1905
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
590Calories
48 gProtein
23 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein48 g
Carbohydrates23 g
Fiber0 g
Sugars12 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol168 mg
Sodium800 mg
Potassium966 mg
Calcium318 mg
Iron1 mg
Magnesium76 mg
Phosphorus793 mg
Zinc1.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B124.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline75 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 39. The excerpt below is the record exactly as published.
CREAMED CODFISH. I cup codfish. I 2 tbsps. flour. 1 cup milk. 2 tbsps. dripping
Cook this with the app: pantry check, scaling, and the assistant.