Saute of Cod or Haddock

Name: Saute of Cod or Haddock
Ingredients: Wash and dry the fish; sprinkle them with salt and pepper; sprinkle them with salt and pepper; dip them into granulated corn meal; Try out slices of salt pork

From Household science and arts, 1913

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

244Calories

1 gProtein

0 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories244 kcal

Protein0.9 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat27 g

Saturated Fat9.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.1 g

Cholesterol17 mg

Sodium3.3 mg

Potassium20 mg

Calcium0.6 mg

Iron0.1 mg

Magnesium0.6 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A1.5 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0.3 mcg

Choline4.6 mg

Caffeine0 mg

Water2.3 g

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 40. The excerpt below is the record exactly as published.

SAUTE OF COD OR HADDOCK Wash and dry the fish, and cut it into pieces of convenient size, sprinkle them with salt and pepper, and dip them into granu- lated com meal. Try out slices of salt pork

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