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Salt Codfish Soup
From The household cook book, 1902
Serves 3
Serve with buttered, toasted crackers.
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
541Calories
4 gProtein
6 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein4.5 g
Carbohydrates5.9 g
Fiber0 g
Sugars0 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol165 mg
Sodium71 mg
Potassium176 mg
Calcium110 mg
Iron0 mg
Magnesium16 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water570 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 33. The excerpt below is the record exactly as published.
SALT CODFISH SOUP.— Take a piece of codfish the size of the hand, scald, skin, and pick in small pieces, and put in a kettle with a quart of water; soak, and change the water until it is fresh enough; then add 1 pint of cream and 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.