Boiled Cod Fish
From The book of plain cooking, 1904
Serve with oyster sauce or any good white sauce.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 5. The excerpt below is the record exactly as published.
Boiled Cod Fish The middle cut of the fish is more economical than the head and shoulders. Let it soak in salt and water before placing in the fish-kettle, with cold water, a little salt, a slice or two of lemon, or a few drops of vinegar
Cook this with the app: pantry check, scaling, and the assistant.