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To Boil Cods’ Sounds
From The "A1" cookery book, 1901
Serves 2
Considered a great delicacy.
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
155Calories
8 gProtein
13 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein8.2 g
Carbohydrates13 g
Fiber0.1 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium121 mg
Potassium369 mg
Calcium308 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus248 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate3.4 mcg
Choline44 mg
Water225 g
Estimated from matched ingredients across 2 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 Cods’ Sounds. — These should be well soaked in salt and water and thoroughly washed before dressing. They are considered a great delicacy, and may be either broiled, fried, or boiled. If they are boiled mix a little milk
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