pescatariangluten-freeegg-freeshellfish-free
Crimped Cod
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
25Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein1.7 g
Carbohydrates1.8 g
Fiber0.3 g
Sugars1.1 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.7 mg
Sodium91 mg
Potassium75 mg
Calcium12 mg
Iron0.5 mg
Magnesium8.1 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C8.4 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline6.7 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 154. The excerpt below is the record exactly as published.
CRIMPED COD.— Take a vety fresh cod, cut into the bone on both sides, with a/bout 2 inches between each slice, then lay it OOOK COUNTY COOR BOOK 229 in cold water, witli a little vinegar in it, for about 2 hrs. Put it on in boiling salted water, and boil gently till done; drain, and serve immediately, with parsley and butter sauce
Cook this with the app: pantry check, scaling, and the assistant.