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Salt Codfish in Cream

Name: Salt Codfish in Cream
Yield: 4 servings
Ingredients: One and a-half pint of fish; One pint of milk; One egg; Two table-spoonfuls of butter; One table-spoonful of flour or corn-starch; One-third tea-spoonful of pepper

From The Pattern cook-book, 1890

Serves 4

Presented as published in 1890. 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

202Calories

31 gProtein

7 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories202 kcal

Protein31 g

Carbohydrates7.3 g

Fiber0 g

Sugars5.9 g

Total Fat10 g

Saturated Fat2.5 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol130 mg

Sodium768 mg

Potassium536 mg

Calcium184 mg

Iron0.6 mg

Magnesium50 mg

Phosphorus742 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B124.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.7 mg

Folate3.2 mcg

Choline22 mg

Caffeine0 mg

Water296 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 43. The excerpt below is the record exactly as published.

SALT CODFISH IN CREAM. One and a-half pint of fish. One pint of milk. One egg. Two table-spoonfuls of butter. One table-spoonful of flour or corn-starch. One-third tea-spoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.