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Creamed Salt Codfish with Creamed Potatoes
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with buttered toast and bacon.
Presented as published in 1918. 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
455Calories
14 gProtein
27 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein14 g
Carbohydrates27 g
Fiber0.3 g
Sugars18 g
Total Fat44 g
Saturated Fat19 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol136 mg
Sodium153 mg
Potassium640 mg
Calcium492 mg
Iron0.5 mg
Magnesium51 mg
Phosphorus418 mg
Zinc1.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C1.1 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate15 mcg
Choline66 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 134. The excerpt below is the record exactly as published.
Creamed Salt Codfish with Creamed Potatoes Morue salee et a la Creme, aux Pommes a la Creme [To cook codfish see recipe: Salt Codfish Balls and Cakes.] When cold enough to handle, shred in small pieces; make a rich cream sauce from one tablespoon butter, one heaping tablespoon flour, one and a half cups milk, juice of a small grated onion, few drops of Worcestershire sauce, pepper and salt to taste. Add the cod; when hot enough to serve, add four tablespoons rich cream
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