Salt Cod
From Buckmaster's cookery, 1887
Careful soaking of the fish is necessary to remove the salt. Lemon juice according to taste.
Presented as published in 1887. 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
145Calories
4 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein4.2 g
Carbohydrates36 g
Fiber6 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium776 mg
Calcium44 mg
Iron1.8 mg
Magnesium43 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate34 mcg
Choline23 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 86. The excerpt below is the record exactly as published.
SALT COD. Ingredients. Salt Fish. Potatoes. Lemon
Cook this with the app: pantry check, scaling, and the assistant.