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Crimped Cod
From The encyclopædia of practical cookery, 1890
Serves 4
Serve with shrimp and oyster sauces.
Presented as published in 1890. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.1 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium2430 mg
Potassium27 mg
Calcium4.3 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline4.1 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 424. The excerpt below is the record exactly as published.
Crimped Cod. — Cut a crimped Cod (which should be quite fresh) into rather thick slices, and lay these for about three hours in salted water with a little vinegar. Three-parts fill a fish-kettle with water, put in a large handful of salt
Cook this with the app: pantry check, scaling, and the assistant.