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Creamed Salt Cod
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
641Calories
28 gProtein
2 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein28 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat22 g
Monounsaturated Fat16 g
Polyunsaturated Fat9 g
Cholesterol197 mg
Sodium6434 mg
Potassium807 mg
Calcium131 mg
Iron2 mg
Magnesium90 mg
Phosphorus400 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D36 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E3.4 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B1217 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 453. The excerpt below is the record exactly as published.
CREAMED SALT COD.— Shred it well, put it in a colander and pour on boiling water 2 or 3 times. Prepare the " White Sauce " previously given; when hot put in 1 pint of the fish; when ,it is well heated add 1 cup cream
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