pescatariangluten-freenut-freesoy-freeshellfish-free
Salt Cod with Potatoes and Egg Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
The potato should be worked more as a puree, diluted with stock or milk.
Presented as published in 1898. 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
562Calories
32 gProtein
9 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein32 g
Carbohydrates9.2 g
Fiber0.8 g
Sugars0.8 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat11 g
Cholesterol163 mg
Sodium7729 mg
Potassium1040 mg
Calcium127 mg
Iron2.5 mg
Magnesium112 mg
Phosphorus456 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D43 mcg
Vitamin C3.3 mg
Vitamin A84 mcg
Vitamin E4.1 mg
Vitamin K14 mcg
Vitamin B60.8 mg
Vitamin B1220 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate30 mcg
Choline180 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 47. The excerpt below is the record exactly as published.
a pound .and a half of Salt Cod for six or eight hours in lukewarm water, SALT COD WITH POTATOES AND EGG SAUCE 79 changing it three times. Then leave the Cod in cold water for three hours longer. Put the fish on to boil in cold water ; as soon as it boils ease off the fire, and let the Cod simmer for five minutes. Drain the fish, and set it on a hot dish on a bed of nicely mashed potato, and pour a pint of well-made hard-boiled egg sauce
Cook this with the app: pantry check, scaling, and the assistant.