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Fried Cold Cod
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 3-4 minutes to fry.
Presented as published in 1892. 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
35Calories
3 gProtein
1 gCarbs
2 gFat
Full nutrition (26 nutrients)
Calories35 kcal
Protein3 g
Carbohydrates1.2 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Cholesterol11 mg
Sodium36 mg
Potassium23 mg
Calcium2.5 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate2 mcg
Water6.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 392. The excerpt below is the record exactly as published.
remains of cold cod. Break it into l^ieccs about two inches long and one broad, and dip each into a light batter. Fry them in hot lard or dripping. Put them on ijlotting paper t<5 clear them from the fat, pile them on a dish, and garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.