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Curry of Cod
From The Ideal cook book, 1899
Serves 4
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
58Calories
2 gProtein
4 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.7 g
Carbohydrates3.9 g
Fiber0.6 g
Sugars1.6 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Cholesterol14 mg
Sodium7.1 mg
Potassium91 mg
Calcium16 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.6 mcg
Choline6.4 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 12. The excerpt below is the record exactly as published.
Curry of Cod—lIngredients--Salt and cayenne, cod, onions, white gravy, curry powder, butter, flour, 3 or 4 spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.