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Crimped Cod and Oyster Sauce
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
20Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.4 g
Carbohydrates2 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium35 mg
Potassium55 mg
Calcium10 mg
Iron0.9 mg
Magnesium4.8 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.3 mcg
Choline8.5 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 13. The excerpt below is the record exactly as published.
Crimped Cod and Oyster Sauce—Ingredients—Cod and salt water. : Cut into two-inch slices the best part of a fresh cod, boil them twenty or twenty-five minutes in boiling salted water ; serve on a napkin with the sauce in a tureen. 45. Cod Steaks (with Mock Oyster Sauce)—Ingredients— I tail of cod
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