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Crimped Cod
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
558Calories
121 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein121 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.6 g
Cholesterol293 mg
Sodium5217 mg
Potassium2811 mg
Calcium112 mg
Iron2.6 mg
Magnesium218 mg
Phosphorus1381 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.1 mcg
Vitamin C6.8 mg
Vitamin A82 mcg
Vitamin E4.4 mg
Vitamin K0.7 mcg
Vitamin B61.7 mg
Vitamin B126.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate48 mcg
Choline444 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 27. The excerpt below is the record exactly as published.
Crimped Cod. — Take 3 lbs. of crimped cod, cut it into slices, and put in a fish kettle of hot water, with a large handful of salt
Cook this with the app: pantry check, scaling, and the assistant.