nut-freesoy-freefish-freeshellfish-free
Salt Codfish Pie
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
779Calories
18 gProtein
103 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein18 g
Carbohydrates103 g
Fiber0 g
Sugars5.9 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol40 mg
Sodium985 mg
Potassium354 mg
Calcium370 mg
Iron7.4 mg
Magnesium49 mg
Phosphorus331 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline35 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 40. The excerpt below is the record exactly as published.
SALT CODFISH PIE Make a crust by sifting together four cups of flour, three heaping teaspoons of baking powder and a teaspoon of salt. Mix in half a cup of drippings or lard, and add milk till you have a soft dough — it will probably take about a pint of milk. Roll out, and for the upper crust roll in a little butter. Line a deep baking dish with the crust. Freshen some picked-up codfish by pouring tepid water over it and letting it stand five minutes, then draining. Put on the baking dish bottom .crust a layer of the codfish, sprinkle with cracker or bread crumbs, lay next some bits of butter, and spread a cream sauce made by thickening a pint of boiling milk with two tablespoons of flour. Next break three or four uncooked eggs
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