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Salt Cod, To Prepare and Boil
From Cookery for every household, 1914
Serves 4
Serve during Lent or Good Friday.
Presented as published in 1914. 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
346Calories
21 gProtein
0 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories346 kcal
Protein21 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat8.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat7 g
Cholesterol108 mg
Sodium5046 mg
Potassium590 mg
Calcium75 mg
Iron1.6 mg
Magnesium68 mg
Phosphorus288 mg
Zinc1.2 mg
Copper0.1 mg
Vitamin D29 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E2.7 mg
Vitamin K8.8 mcg
Vitamin B60.5 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate17 mcg
Choline116 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 137. The excerpt below is the record exactly as published.
Salt Cod, To Prepare and Boil (Morue Salee) Salt cod requires to be well soaked and very carefully boiled to make it really palatable. In this country it is served specially during Lent and on Good Friday in particular. Wash the fish and let it soak for 12 hours
Cook this with the app: pantry check, scaling, and the assistant.