pescatariannut-freesoy-free
Stewed Cod Fish
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
132Calories
29 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein29 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol109 mg
Sodium795 mg
Potassium381 mg
Calcium43 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus672 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A7.1 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.
Stewed Cod Fish. Put 1 quart of water in a skillet, and pick to pieces 1 quart of fish, break 2 eggs in the skillet, season with butter, pepper and salt. Make a little thickening of flour, and milk
Cook this with the app: pantry check, scaling, and the assistant.