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Fried Cod and Haddock
From The encyclopædia of practical cookery, 1890
Serves 1
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
386Calories
46 gProtein
5 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein46 g
Carbohydrates5.2 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol134 mg
Sodium2956 mg
Potassium745 mg
Calcium19 mg
Iron2.1 mg
Magnesium46 mg
Phosphorus592 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B122.3 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate6.8 mcg
Choline159 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 426. The excerpt below is the record exactly as published.
Fried Cod and Haddock. — Use equal quantities of fresh Cod and haddock. After the fish have been scaled and drawn, split them down the backs, take out the backbones, cut the fish into pieces about 2in. square, season with salt and pepper, and roll in corn-meal. For 31b. or 41b. of fish, slice jib. of salted pork, put it into a frying-pan and brown it, then lay it on a dish and keep hot. If the pork does not yield sufficient dripping, add enough lard
Cook this with the app: pantry check, scaling, and the assistant.