pescatariannut-freesoy-free
Salt Codfish Omelet
From The household cook book, 1902
Serves 1
Serve hot.
Presented as published in 1902. 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
437Calories
27 gProtein
31 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein27 g
Carbohydrates31 g
Fiber0.2 g
Sugars24 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol288 mg
Sodium352 mg
Potassium896 mg
Calcium642 mg
Iron1.2 mg
Magnesium71 mg
Phosphorus671 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.9 mg
Folate32 mcg
Choline235 mg
Caffeine0 mg
Water491 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 47. The excerpt below is the record exactly as published.
SALT CODFISH OMELET.— Soak a piece of codfish about 3 inches square over night. Split 3 crackers and lay them in enough cold water to cover them. Pick the fish up fine and mix well with the crackers, and add 1 well beaten egg, 1 tablespoon of butter, and salt and pepper. Take 2 cups milk and 1 teaspoon of corn=starch
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