pescatariangluten-freenut-freeegg-freesoy-free
Stewed Codfish
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
21Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein2.4 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.4 mg
Sodium7.3 mg
Potassium103 mg
Calcium5 mg
Iron0.1 mg
Magnesium7 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C19 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline11 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 9. The excerpt below is the record exactly as published.
STEWED CODFISH — Take a piece of boiled cod, remove the skin and bones and pick into flakes. Put these in a stew- pan, with a little butter, salt, pepper, minced parsley and juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.