Creamed Codfish

Name: Creamed Codfish
Ingredients: one cup fish; one pint of milk; two tablespoonfuls flour; one tablespoonful butter

From Physical culture cook book, 1901

Presented as published in 1901. 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

482Calories

47 gProtein

35 gCarbs

28 gFat

Full nutrition (32 nutrients)

Calories482 kcal

Protein47 g

Carbohydrates35 g

Sugars23 g

Total Fat28 g

Saturated Fat9.4 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol199 mg

Sodium975 mg

Potassium1133 mg

Calcium640 mg

Iron1.4 mg

Magnesium100 mg

Phosphorus1184 mg

Zinc2.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.2 mcg

Vitamin C0 mg

Vitamin A163 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B126.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.1 mg

Folate25 mcg

Choline87 mg

Water638 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.

Creamed Codfish. — Scald and shred one cup fish and freshen with boiling water, ana put in a pan with one pint of milk. Thicken with two t'ablespoonfuls flour mixed in a little cold milk and add one tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.