Creamed Salt Codfish
From Student's manual in household arts, 1915
One tablespoonful of flour may be omitted and a well beaten egg stirred into the sauce just before serving.
Presented as published in 1915. 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
344Calories
48 gProtein
22 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories344 kcal
Protein48 g
Carbohydrates22 g
Fiber0.3 g
Sugars14 g
Total Fat8.2 g
Saturated Fat4.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol133 mg
Sodium1186 mg
Potassium1014 mg
Calcium357 mg
Iron0.7 mg
Magnesium74 mg
Phosphorus816 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A219 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate26 mcg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 17. The excerpt below is the record exactly as published.
Creamed Salt Codfish. 1 C. codfish 1 C. medium white sauce
Cook this with the app: pantry check, scaling, and the assistant.