Salted Cod, Biscayan Style

Name: Salted Cod, Biscayan Style
Ingredients: two pounds of cod; a gill of oil; two chopped onions; one green pepper; a sliced tomato; one clove of bruised garlic; one chili pepper; three pints of broth; a small bunch of parsley; three tablespoonfuls of tomato sauce; one pint of peeled potatoes

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

1770Calories

215 gProtein

164 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories1770 kcal

Protein215 g

Carbohydrates164 g

Fiber22 g

Sugars40 g

Total Fat24 g

Saturated Fat6 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat5.5 g

Cholesterol433 mg

Sodium3852 mg

Potassium7952 mg

Calcium479 mg

Iron35 mg

Magnesium534 mg

Phosphorus2597 mg

Zinc8.8 mg

Copper5.2 mg

Manganese6.7 mg

Vitamin D8.2 mcg

Vitamin C79 mg

Vitamin A173 mcg

Vitamin E6.9 mg

Vitamin K14 mcg

Vitamin B64.6 mg

Vitamin B128.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.1 mg

Niacin (B3)48 mg

Folate254 mcg

Choline748 mg

Caffeine0 mg

Water2820 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 9. The excerpt below is the record exactly as published.

Salted Cod, Biscayan Style. Bone two pounds of cod and soak in cold water for a day, place in a saucepan with fresh water and simmer till boiling, then add fresh water and let boil again ; take out and scale. Fry two chopped onions and one green pepper in a gill of oil for five minutes, add a sliced tomato, one clove of bruised garlic and one chili pep- per. Moisten these with three pints of broth, add a small bunch of parsleyi three tablespoonfuls of tomato sauce and one pint of peeled potatoes

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