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Fried Salted Cod
From The encyclopædia of practical cookery, 1890
Serves 4
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
51Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein2.9 g
Carbohydrates8.6 g
Fiber2.1 g
Sugars4.5 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.7 mg
Sodium512 mg
Potassium467 mg
Calcium24 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline4.3 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
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 Salted Cod. — Take a clove of garlic, a bay-leaf, and 2 table-spoonfuls of finely-minced onion, and put them into a stewpan with a little oil ; place this on the fire, and fry its contents until the onion is of a light colour; then take out the garlic, and pour in pint of tomato sauce (not very thick). Cut a dry salted Cod
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