vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Baked Codfish and Potatoes
From The national course in home economics, 1917
Serves 4
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 61. The excerpt below is the record exactly as published.
BAKED CODFISH AND POTATOES. Mix two cupfuls mashed potatoes, one cupful shredded codfish, two eggs, butter (size of a walnut), one pint of milk, pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.