nut-freeegg-freesoy-free

Salt-Fish Dinner

Name: Salt-Fish Dinner
Yield: 2 servings
Ingredients: 1 pound codfish; 2 tablespoons fat; 14 pound salt pork; 2 cups skim milk; 2 tablespoons flour; Dash of red pepper

From The Institute cook book, 1913

Serves 2

Accompany with boiled potatoes.

Presented as published in 1913. 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

726Calories

47 gProtein

19 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein47 g

Carbohydrates19 g

Fiber0.1 g

Sugars12 g

Total Fat52 g

Saturated Fat18 g

Monounsaturated Fat24 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol147 mg

Sodium784 mg

Potassium1037 mg

Calcium340 mg

Iron0.7 mg

Magnesium76 mg

Phosphorus802 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.4 mcg

Vitamin C18 mg

Vitamin A159 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B124.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.5 mg

Folate24 mcg

Choline53 mg

Caffeine0 mg

Water426 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 22. The excerpt below is the record exactly as published.

SALT-FISH DINNER 1 pound codfish 2 tablespoons fat 14 pound salt pork 2 tablespoons flour 2 cups skim Tnillr Speck of salt Dash of red pepper

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