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Scollops of Cod
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
16Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories16 kcal
Protein0.9 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.2 g
Total Fat0.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium41 mg
Potassium37 mg
Calcium29 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 98. The excerpt below is the record exactly as published.
Scollops of Cod. This is a good entree. If you have any cod left, take up all the flakes, being careful to leave no skin nor bones. Have a cream sauce ready, or else take three spoon- fuls of Bechamel and a good bit of butter ; work these over the stove, and season with pepper and salt. AVhen the sauce is well mixed with the butter, put in the scollops and stir them well, that they may absorb the sauce properly. Let the fish stand a iiiinute till it is cold, then make a bordering round the dish with slices of fried bread. Dish the scollops, level them smooth with your knife, dust them over with crumbs of bread
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