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Salted Cod a la Bonne Pemme
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
459Calories
52 gProtein
29 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein52 g
Carbohydrates29 g
Fiber2.5 g
Sugars7 g
Total Fat14 g
Saturated Fat4.5 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol249 mg
Sodium420 mg
Potassium1651 mg
Calcium217 mg
Iron2.4 mg
Magnesium118 mg
Phosphorus712 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.2 mcg
Vitamin C25 mg
Vitamin A168 mcg
Vitamin E2.1 mg
Vitamin K3.2 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate54 mcg
Choline291 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 428. The excerpt below is the record exactly as published.
Salted Cod a la Bonne Pemme. — Have ready about 21b. of soaked, cooked, and boned Cod, and prepare it the same as for Salted Cod cooked in Biscayan Style. Put it into a saucepan, moistening with J pint each of bechamel sauce and German sauce ; add three potatoes and three hard-boiled eggs (all cut into thin slices), and J pinch of pepper. If too thick, put in a little milk
Cook this with the app: pantry check, scaling, and the assistant.