To Boil Fresh Cod
From The housekeeper's companion, 1883
Lay a folded napkin on the dish under the fish.
Presented as published in 1883. 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
22Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7115 mg
Potassium42 mg
Calcium125 mg
Iron0.1 mg
Magnesium39 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0.4 mg
Manganese0.1 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
Water3895 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 77. The excerpt below is the record exactly as published.
To Boil Fresh Cod. — If you have not a fish kettle, after cleaning the fish properly, lay it on a plate in a circle, and tie a clean towel about it; to a gallon of hot water put a tablespoonful of salt and a gill of vinegar; put in the fish and boil according to' its weight. Serve with plain boiled potatoes and drawn butter, parsley, or egg sauce
Cook this with the app: pantry check, scaling, and the assistant.