pescatariannut-freesoy-freeshellfish-free
Baked Cod
From The encyclopædia of practical cookery, 1890
Serves 1
A tin baking-dish is best for cooking this fish.
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 415. The excerpt below is the record exactly as published.
Baked Cod. — (1) Carefully skin a large piece cut from the middle of a Cod ; partially boil the roe of the fish, then pound it in a mortar with two hard-boiled eggs and sufficient grated breadcrumbs to make enough stuffing for the fish ; season to taste with pepper, salt, and grated lemon-peel, and mix in loz. of butter and the unbeaten white of one egg
Cook this with the app: pantry check, scaling, and the assistant.