dinner
Baked Cod
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 56. The excerpt below is the record exactly as published.
BAKED COD. Take the middle part of a large codfish or a whole small one, a tea- cup of bread-crumbs, peppered and salted, two tablespoonfuls boiled salt pork, finely chopped, one tablespoonful of herbs — sweet marjoram, thyme, and a mere suspicion of minced onion — one teaspoonful of Worcester- shire sauce, one-half a teacup of melted butter, juice of one-half a lemon, one beaten &gg
Cook this with the app: pantry check, scaling, and the assistant.