pescatariannut-freeegg-freesoy-free
Devilled Codfish in Shells (Morue a la diable en Coquilles)
From The Swedish, French, American cook book, 1918
Serves 2
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
78Calories
19 gProtein
0 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories78 kcal
Protein19 g
Carbohydrates0 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol56 mg
Sodium354 mg
Potassium290 mg
Calcium7.8 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus265 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin B121.5 mcg
Water98 g
Estimated from matched ingredients across 2 servings.
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.
Devilled Codfish in Shells ( Morue a la diable en Coquilles ) When codfish is left over it can be used for devilling. Rub with a wooden spoon until it becomes smooth; then add to 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.