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Boiled Cod
From The century cook book, 1894
Serves 4
These directions apply to all kinds of boiled fresh fish except salmon.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 15. The excerpt below is the record exactly as published.
Boiled Cod. Take a small cod or as many pounds as -^_ ^^-^ ^ =s3BB54iT^'==T&-==a%m.^^ you need of a large _^^:_^^_ one, cleanse and rub with salt, roll tightly in a thin cloth, pin ~^^*^ and put in the kettle ^' or pan, cover with cold water, add a table- spoonful of salt and boil until done. When done lift out of the water, unroll carefully, leaving the cloth under the fish; take the skin off the upper side, turn the fish over by slightly raising the cloth and skin the other side, transfer to a platter, pour over it hot melted butter, garnish with parsley
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Cook this with the app: pantry check, scaling, and the assistant.