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Creamed Codfish
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
163Calories
5 gProtein
2 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein5.3 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.1 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol220 mg
Sodium52 mg
Potassium78 mg
Calcium41 mg
Iron0.5 mg
Magnesium4.8 mg
Phosphorus111 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 30. The excerpt below is the record exactly as published.
Creamed Codfish. Let a piece of nice codfish (the dun-cured is the best) be picked up into small pieces, covered with cold water, and allowed to stand for several hours. Drain and press out all the water. Cover with boiling water, and let it simmer for about ten minutes ; drain again, and dress with a cup of cream sauce. Just before serv- ing stir in the yolks of two eggs and one-fourth of a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.