Baked Codfish with Cream
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 7. The excerpt below is the record exactly as published.
Baked Codfish with Cream. Take the tail of a cod, clean it, and boil in salted water with a little parsley. When it is done wipe and open down the back, remove the bones and break the meat into pieces. Place these pieces in layers, and between each one a little bechamel sauce slightly reduced with cream, also a piece of butter and nutmeg. Sprinkle a few breadcrumbs
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