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Salt Cod
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
816Calories
153 gProtein
31 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories816 kcal
Protein153 g
Carbohydrates31 g
Fiber5.2 g
Sugars15 g
Total Fat6.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.1 g
Cholesterol360 mg
Sodium17202 mg
Potassium4225 mg
Calcium501 mg
Iron9.6 mg
Magnesium362 mg
Phosphorus2345 mg
Zinc4.5 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D9.5 mcg
Vitamin C54 mg
Vitamin A122 mcg
Vitamin E8.9 mg
Vitamin K7.7 mcg
Vitamin B62.3 mg
Vitamin B1224 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate104 mcg
Choline724 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 9. The excerpt below is the record exactly as published.
SALT COD. Mrs. M. A. Phelps. Pick up fine a cupful of salted cod and soak until fresh enough for use. Fry a chopped onion in a table- spoon of butter until brown. Add the fish with water enough to cover, a green pepper chopped fine, and a cupful of stewed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.