Crimped Cod Masked with Oyster Sauce
From Catherine Owen's new cook book .., 1885
Garnish with parsley and lemon.
Presented as published in 1885. 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
1366Calories
230 gProtein
45 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1366 kcal
Protein230 g
Carbohydrates45 g
Fiber0 g
Sugars9 g
Total Fat42 g
Saturated Fat7.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol1041 mg
Sodium3945 mg
Potassium4495 mg
Calcium917 mg
Iron68 mg
Magnesium426 mg
Phosphorus3448 mg
Zinc572 mg
Copper41 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A188 mcg
Vitamin E12 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B12138 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate114 mcg
Choline941 mg
Caffeine0 mg
Water2044 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 78. The excerpt below is the record exactly as published.
crimped cod masked with oyster sauce. Take two or three pounds of codfish — crimped, if possible — lay on a plate set on a napkin ; tie up the four corners, and put it into as much ioiling water as will cover it, with one level tablespoonful of salt and the same of vinegar to the quart of water. Scald two dozen oysters in their own liquor ; let them get firm, but they must not boil ; put a strainer on a bowl ; pour them into it. Take the frill or beard from the oysters ; put them back in the liquor. Put in a saucepan one good tablespoonful of butter, the same of flour ; stir over the fire till they bubble ; do not let 150 Fish. 1 5 1 them burn ; pour the oysters and half a pint of the liquor
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Cook this with the app: pantry check, scaling, and the assistant.