pescatariannut-freeegg-freesoy-freeshellfish-free
Fillets of Cod with Parmesan (Cabillaud au Parmesan)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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
538Calories
76 gProtein
16 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein76 g
Carbohydrates16 g
Fiber0 g
Sugars0.2 g
Total Fat29 g
Saturated Fat8.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol219 mg
Sodium1158 mg
Potassium1697 mg
Calcium390 mg
Iron2.7 mg
Magnesium126 mg
Phosphorus968 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.1 mcg
Vitamin C3.4 mg
Vitamin A108 mcg
Vitamin E2.7 mg
Vitamin K1.6 mcg
Vitamin B60.9 mg
Vitamin B123.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate58 mcg
Choline248 mg
Caffeine0 mg
Water522 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 134. The excerpt below is the record exactly as published.
Fillets of Cod with Parmesan (Cabillaud au Parmesan) 1J lbs. cod. 1 oz. butter. 1 oz. flour. 1 pint fish stock. 2 oz. grated Parmesan. Cayenne pepper. Salt. 2 table-sps. cream. A squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.