pescatariandairy-freenut-freesoy-freeshellfish-free
Fried Cod’s Roe (Soft)
From The encyclopædia of practical cookery, 1890
Serves 2
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
470Calories
17 gProtein
86 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein17 g
Carbohydrates86 g
Fiber8.2 g
Sugars3.8 g
Total Fat7.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol148 mg
Sodium990 mg
Potassium394 mg
Calcium326 mg
Iron21 mg
Magnesium66 mg
Phosphorus230 mg
Zinc1.7 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D0.5 mcg
Vitamin C1.5 mg
Vitamin A55 mcg
Vitamin E0.8 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B127.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Folate142 mcg
Choline120 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 433. The excerpt below is the record exactly as published.
fried Cod’s Roe (Soft).— Put a large soft roe into -1- pint of boiling water, with 1 table-spoonful of vinegar, 1 pinch of salt, and a dust of pepper, and boil for ten minutes; then take it out, and put it on a strainer to drain. Beat up an egg, take half of it, put it in a basin, and dip the roe into it so as to cover it all over. Have ready some raspings and breadcrumbs mixed, dip the roe into this, plunge it into a frying-pan of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.