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To Boil Cod
From The "A1" cookery book, 1901
Serves 6
Serve with oyster sauce, egg sauce, shrimp sauce, or plain butter sauce with anchovy.
Presented as published in 1901. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7352 mg
Potassium7.9 mg
Calcium24 mg
Iron0.1 mg
Magnesium6.5 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water635 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 17. The excerpt below is the record exactly as published.
To Boil Cod. — Wash the fish and clean it very thoroughly, particularly the backbone. Lay it in the fish-kettle and cover with cold water mixed with salt in the proportion of 4 oz. to a gallon of water and two tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.