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Fried Cod
From The encyclopædia of practical cookery, 1890
Serves 1
The tail piece of the Cod is best for frying.
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
978Calories
39 gProtein
175 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories978 kcal
Protein39 g
Carbohydrates175 g
Fiber4.9 g
Sugars6.9 g
Total Fat13 g
Saturated Fat2.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol197 mg
Sodium878 mg
Potassium554 mg
Calcium253 mg
Iron13 mg
Magnesium94 mg
Phosphorus463 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2 mg
Vitamin D1.2 mcg
Vitamin C0.3 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)16 mg
Folate341 mcg
Choline179 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 424. The excerpt below is the record exactly as published.
Fried Cod. — Take any piece of a Cod, cut it into slices not thicker than |-in., dust over these a little salt and pepper, and let them remain for two or three hours. Wipe the slices dry with a cloth, dip them first into yolk of egg and then into finely-sifted breadcrumbs mixed with an equal quantity of flour, and well seasoned with salt and pepper, put them into a frying-pan with plenty of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.