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Salt Cod with Parsnips
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
287Calories
15 gProtein
0 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein15 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat20 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat5 g
Cholesterol76 mg
Sodium3565 mg
Potassium421 mg
Calcium67 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus213 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D20 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E1.9 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B129.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate12 mcg
Choline82 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 98. The excerpt below is the record exactly as published.
Salt Cod with Farsuips. '■ - - Let your fish remain in water all night to soak, and if you put- a glass of vinegar to it, this will draw out the salt and make it eat fresh. Boil it the next day, and when 'it is done, break it into -flakes an the dish. Pour over it parsnips boiled and beaten fine with butter and cream. Egg sauce, however, is more generally used, and the parsnips are treated as an independent vegetable. 50. Scollops of Cod. This is a good entree. If you have any cod left, take up all the flakes, being careful to leave no skin nor bones. Have a cream sauce ready, or else take three spoon- fuls of Bechamel and a good bit of butter ; work these over the stove, and season with pepper and salt. AVhen the sauce is well mixed with the butter, put in the scollops and stir them well, that they may absorb the sauce properly. Let the fish
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