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Toasted Salt Cod
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
346Calories
21 gProtein
0 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories346 kcal
Protein21 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat8.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat7 g
Cholesterol108 mg
Sodium5046 mg
Potassium590 mg
Calcium75 mg
Iron1.6 mg
Magnesium68 mg
Phosphorus288 mg
Zinc1.2 mg
Copper0.1 mg
Vitamin D29 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E2.7 mg
Vitamin K8.8 mcg
Vitamin B60.5 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate17 mcg
Choline116 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 40. The excerpt below is the record exactly as published.
TOASTED SALT COD Tear the fisb in thin strips and freshen by standing in tepid water five minutes. Press the strips on a cloth to dry them and then broil a light brown over a fire. Lay on a hot platter and spread each strip with butter. SALT COD WITH TOMATO SAUCE Pick about half a poimd of salt cod
Cook this with the app: pantry check, scaling, and the assistant.