Creamed Codfish
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
3896Calories
384 gProtein
345 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories3896 kcal
Protein384 g
Carbohydrates345 g
Fiber4.2 g
Sugars220 g
Total Fat116 g
Saturated Fat67 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.8 g
Omega-30.4 g
Cholesterol978 mg
Sodium11882 mg
Potassium10288 mg
Calcium5658 mg
Iron10 mg
Magnesium782 mg
Phosphorus7628 mg
Zinc24 mg
Copper1.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3498 mcg
Vitamin E3.3 mg
Vitamin K8.3 mcg
Vitamin B61.5 mg
Vitamin B1240 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)8.7 mg
Niacin (B3)13 mg
Folate416 mcg
Choline0 mg
Caffeine0 mg
Water8407 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.
3 Ibs. codfish FISH Creamed Codfish 4 qts. medium white sauce 4 qts. cold water
Cook this with the app: pantry check, scaling, and the assistant.