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Devilled Codfish

Name: Devilled Codfish
Yield: 1 servings
Ingredients: each cup of fish; two tablespoons cream sauce; a pinch of mustard; a pinch of cayenne pepper; a pinch of salt; bread crumbs on the top; some butter

From The Swedish, French, American cook book, 1918

Serves 1

Serve as a fish entree for luncheon.

Presented as published in 1918. 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

583Calories

53 gProtein

78 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein53 g

Carbohydrates78 g

Fiber4.9 g

Sugars6.7 g

Total Fat18 g

Saturated Fat1.4 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol144 mg

Sodium1499 mg

Potassium794 mg

Calcium215 mg

Iron5.4 mg

Magnesium89 mg

Phosphorus711 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K7.1 mcg

Vitamin B60.1 mg

Vitamin B123.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.2 mg

Folate116 mcg

Choline16 mg

Caffeine0 mg

Water206 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 133. The excerpt below is the record exactly as published.

each cup of fish two tablespoons cream sauce, a pinch of mustard, cayenne pepper, and salt; put in shells (if at hand; if not, ramequin cups will do); put bread crumbs on the top with some butter

Cook this with the app: pantry check, scaling, and the assistant.