Salt Cod Salad

Name: Salt Cod Salad
Ingredients: Select a thick piece weighing about a pound from the middle of the fish; cover with cold water; cover with thin mayon-naise or a French dressing; Arrange on a bed of lettuce

From 365 tasty dishes, 1906

Presented as published in 1906. 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

1383Calories

84 gProtein

0 gCarbs

114 gFat

Full nutrition (32 nutrients)

Calories1383 kcal

Protein84 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat114 g

Saturated Fat32 g

Monounsaturated Fat38 g

Polyunsaturated Fat28 g

Cholesterol431 mg

Sodium20185 mg

Potassium2359 mg

Calcium299 mg

Iron6.4 mg

Magnesium272 mg

Phosphorus1152 mg

Zinc5 mg

Copper0.5 mg

Vitamin D114 mcg

Vitamin C0 mg

Vitamin A213 mcg

Vitamin E11 mg

Vitamin K35 mcg

Vitamin B61.9 mg

Vitamin B1254 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)15 mg

Folate68 mcg

Choline463 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 8. The excerpt below is the record exactly as published.

Salt Cod Salad. Select a thick piece weighing about a pound from the middle of the fish and soak I :-. Februarf^ over night. Drain, put into a saucepan, cover with cold water and heat slowly. Sim- mer very gently for forty minutes, then drain and put aside until cold. With a fork break into large flakes, cover with thin mayon- naise or a French dressing and let stand for half an hoiur. Arrange on a bed of lettuce

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