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Picked-up Codfish
From The table, 1889
Serves 2
Presented as published in 1889. 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
447Calories
81 gProtein
1 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein81 g
Carbohydrates0.8 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat5.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Cholesterol218 mg
Sodium249 mg
Potassium1895 mg
Calcium86 mg
Iron1.7 mg
Magnesium146 mg
Phosphorus933 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C4.5 mg
Vitamin A54 mcg
Vitamin E2.9 mg
Vitamin K1 mcg
Vitamin B61.1 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.4 mg
Folate32 mcg
Choline296 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 142. The excerpt below is the record exactly as published.
Picked-up Codfish.— The same as for the above, only all the materials should be shred smaller, and add three tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.