To Boil Cod
From Handbook of domestic science and household arts for use in elementary schools, 1900
Garnish with hard boiled eggs, lemon, and parsley. Serve with egg or Hollandaise sauce.
Presented as published in 1900. 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
134Calories
3 gProtein
32 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein3.3 g
Carbohydrates32 g
Fiber9.8 g
Sugars10 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium7089 mg
Potassium600 mg
Calcium164 mg
Iron2.7 mg
Magnesium65 mg
Phosphorus84 mg
Zinc0.8 mg
Copper0.2 mg
Manganese9.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A504 mcg
Vitamin E1.8 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate48 mcg
Choline21 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 88. The excerpt below is the record exactly as published.
To boil Cod. — For boiling, the head and tail should be removed. Wash the fish and remove the black skin by placing in a pan of boiling water for two or three minutes. The skin can then be scraped off. Place the fish on a lifter or wrap it in a piece of cheese cloth. Put it in the kettle with enough boiling water to cover it, to which has been added 1 tablespoon of salt, 1 tablespoon of vinegar or lemon juice, 3 cloves, 3 peppercorns, 1 bay leaf, 1 small onion and FISH 185 carrot sliced
Cook this with the app: pantry check, scaling, and the assistant.