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Salted Codfish Hash
From Boston Cooking-School cook book, 1896
Serves 2
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
12Calories
2 gProtein
1 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories12 kcal
Protein1.9 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol3.8 mg
Sodium18 mg
Potassium14 mg
Calcium1.1 mg
Iron0 mg
Magnesium5.4 mg
Phosphorus35 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 97. The excerpt below is the record exactly as published.
SALTED CODFISH HASH Prepare as for Fish Balls, omitting egg.
Cook this with the app: pantry check, scaling, and the assistant.