pescatariangluten-freenut-freesoy-free
Smoked Alaska Black Cod in Cream
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
1042Calories
46 gProtein
5 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1042 kcal
Protein46 g
Carbohydrates4.9 g
Fiber0 g
Sugars0.1 g
Total Fat92 g
Saturated Fat35 g
Monounsaturated Fat34 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol365 mg
Sodium1732 mg
Potassium1222 mg
Calcium203 mg
Iron4.3 mg
Magnesium178 mg
Phosphorus623 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B61 mg
Vitamin B124.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate57 mcg
Choline74 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 232. The excerpt below is the record exactly as published.
Smoked Alaska black cod in cream. Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a saute pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream
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