Boiled Codfish, Halibut, or Salmon
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 24. The excerpt below is the record exactly as published.
Boiled Codfish, Halibut, or Salmon. — Wash the fish, wipe dry, dredge with flour, sew or tie in a clean cloth ; put in boiling water and boil fifteen minutes to every pound
Cook this with the app: pantry check, scaling, and the assistant.