gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomcods
From The household cook book, 1902
Serves 1
Serve with slices of lemon.
Presented as published in 1902. 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
63Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium120 mg
Potassium32 mg
Calcium1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water7.5 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 47. The excerpt below is the record exactly as published.
TOMCODS — These are small codfish. They are nice fried as follows. Do not remove the heads, but dress, clean, dry, and rub salt on the inside. Dredge with flour and fry a golden brown in deep,- smoking hot fat. (2) They can also be baked. Dress as above, put in the baking pan, put a thin slice of bacon on each one, add pepper
Cook this with the app: pantry check, scaling, and the assistant.