Mexican Cod

Name: Mexican Cod
Ingredients: Fry a clove of chopped garlic; three tablespoonfuls of olive oil; one pound of potatoes; one pound of picked codfish; one can of strained tomatoes; the pulp of four large, sweet red peppers

From High living, 1904

Ensure codfish is soaked overnight.

Presented as published in 1904. 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

397Calories

11 gProtein

88 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories397 kcal

Protein11 g

Carbohydrates88 g

Fiber12 g

Sugars7.9 g

Total Fat0.9 g

Saturated Fat6.4 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.9 g

Omega-30.3 g

Cholesterol0 mg

Sodium528 mg

Potassium2355 mg

Calcium75 mg

Iron5 mg

Magnesium127 mg

Phosphorus294 mg

Zinc1.6 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C101 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K9.1 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.8 mg

Folate68 mcg

Choline55 mg

Caffeine0 mg

Water471 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 8. The excerpt below is the record exactly as published.

MEXICAN COD — Fry a clove of chopped garlic in three tablespoonfuls of olive oil for a minute, then add one pound of potatoes which have been peeled and cut in small pieces, and fry brown. Then add one pound of picked codfish (which has been soaked in water overnight), one can of strained tomatoes, a little marjoram, one cupful of vinegar, and the pulp of four large, sweet red peppers

Cook this with the app: pantry check, scaling, and the assistant.