pescatariannut-freeegg-freesoy-freeshellfish-free
Fried Cod, Dieppe Style
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
829Calories
38 gProtein
132 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories829 kcal
Protein38 g
Carbohydrates132 g
Fiber1.1 g
Sugars26 g
Total Fat17 g
Saturated Fat8.9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol64 mg
Sodium606 mg
Potassium1241 mg
Calcium710 mg
Iron9.3 mg
Magnesium116 mg
Phosphorus749 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.7 mcg
Vitamin C34 mg
Vitamin A407 mcg
Vitamin E0.7 mg
Vitamin K411 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)10 mg
Folate267 mcg
Choline67 mg
Caffeine0 mg
Water497 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 195. The excerpt below is the record exactly as published.
Fried Cod, Dieppe Style). — Slices of cod, dipped in milk and flour, fried, drained, garnished with parsley and served with white matelote sauce
Cook this with the app: pantry check, scaling, and the assistant.