Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Codfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful raw codfish
- one teaspoonful of butter
- one-fourth saltspoonful of pepper
- a piece of raw potato in forty seconds
- four medium-sized potatoes
- one egg
- pepper
- salt
Directions
One cupful raw codfish, One teaspoonful of butter,
Four medium-sized potatoes, One-fourth saltspoonful of pepper.
Wash, pare and cut the potatoes into quarters ; let stand in cold water; wash the fish and pick into half-inch pieces; remove the bones ; put the potatoes and fish into a kettle, cover with boiling water and cook until potatoes are soft, about twenty-five minutes; drain off all the water; mash and beat until very light; add the butter and pepper, and when slightly cooled add the egg" and more salt if needed; shape in a tablespoon; fry in hot fat until a golden brown; use a frying basket and fry only four or five at a time ; more will cool the fat. The fat should be hot enough to brown a piece of raw potato in forty seconds. Drain on soft paper and serve immediately.