Salt Fish, to Cook

Name: Salt Fish, to Cook
Ingredients: 1 lb. Salt Ling or Cod; 1 oz. Butter; Flour; Milk; 1 Egg

From Household cookery and laundry work, 1882

Salted fish is less nutritious than fresh fish.

Presented as published in 1882. 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

1455Calories

90 gProtein

0 gCarbs

142 gFat

Full nutrition (34 nutrients)

Calories1455 kcal

Protein90 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat142 g

Saturated Fat34 g

Monounsaturated Fat40 g

Polyunsaturated Fat29 g

Omega-30 g

Cholesterol683 mg

Sodium20259 mg

Potassium2433 mg

Calcium331 mg

Iron7.2 mg

Magnesium279 mg

Phosphorus1257 mg

Zinc5.7 mg

Copper0.5 mg

Manganese0 mg

Vitamin D115 mcg

Vitamin C0 mg

Vitamin A293 mcg

Vitamin E11 mg

Vitamin K36 mcg

Vitamin B61.9 mg

Vitamin B1255 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)15 mg

Folate92 mcg

Choline610 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 10. The excerpt below is the record exactly as published.

SALT FISH, TO COOK. 1 lb. Salt Ling or Cod. 1 oz. Butter. Flour. Milk. 1 Egg

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