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Crimped Cod with Oyster Sauce
From The encyclopædia of practical cookery, 1890
Serves 4
The whole fish can be served the same way.
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
42Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein2.1 g
Carbohydrates7.8 g
Fiber0.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol2.7 mg
Sodium4394 mg
Potassium65 mg
Calcium26 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 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 B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate11 mcg
Choline6.6 mg
Caffeine0 mg
Water63 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 with Oyster Sauce. — Take as many slices of crimped Cod as may be required, put them into boiling water with a handful of salt
Cook this with the app: pantry check, scaling, and the assistant.