Baked Salt Cod
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 38. The excerpt below is the record exactly as published.
Baked Salt Cod— Codfish Balls— Creamed Salt Cod— Drawn Butter Salt Cod— Picked Salt Cod— Salt Codfish Pie— Toasted Salt Cod— Salt Cod with Tomato Sauce — Boiled Finnan Haddie— Broiled Smoked Herring — Salt Mackerel with Milk Sauce — Broiled Salt Mackerel SOAKING SALT FISH DO NOT soak salt mackerel for next day's breakfast in warm water, or too long. By bad soaking the fish is sometimes spoiled, made flabby and tasteless, and voted a fail- ure, when if properly treated it would be appetizing. Use cold water, or, if milk is plenty with you, cold milk, and keep while soaking in a cool place. [See illustration, Plate IV.] BAKED SALT COD 'Mix a cup of salt codfish picked up fine with twice its quantity of mashed potatoes. Add a pint of milk or cream, and then stir in two well-beaten eggs and half a cup of but- ter. Taste and see if the dish will not be salt enough with- out adding salt. Stir in a dash of cayenne
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