Matelote of Codfish

Name: Matelote of Codfish
Ingredients: Remove the head and bones of a fish; half a pint of oysters; one pint of breadcrumbs; two tablespoonfuls of butter; one egg; half an onion; half a tablespoonful of chopped parsley; six slices of bacon

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

1353Calories

60 gProtein

150 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1353 kcal

Protein60 g

Carbohydrates150 g

Fiber9.8 g

Sugars17 g

Total Fat77 g

Saturated Fat17 g

Monounsaturated Fat20 g

Polyunsaturated Fat12 g

Omega-30.2 g

Cholesterol412 mg

Sodium2394 mg

Potassium1134 mg

Calcium547 mg

Iron22 mg

Magnesium152 mg

Phosphorus838 mg

Zinc102 mg

Copper7.7 mg

Manganese2.6 mg

Vitamin D1.4 mcg

Vitamin C5.6 mg

Vitamin A123 mcg

Vitamin E3.2 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B1223 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)19 mg

Folate258 mcg

Choline386 mg

Caffeine0 mg

Water387 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 8. The excerpt below is the record exactly as published.

Matelote of Codfish. Remove the head and bones of a fish, fill the insides with stuffings made from half a pint of oysters, one pint of breadcrumbs, a little pepper, a little salt, two table- spoonfuls of butter, one egg, half an onion and half a tablespoonful of chopped parsley. Take six slices of bacon

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