pescatariannut-freesoy-free
Boiled Fresh Codfish
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Garnish with parsley and hard-boiled eggs.
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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 9. The excerpt below is the record exactly as published.
Boiled Fresh Codfish. — Before cooking, soak in slightly salted water for half an hour. Then wipe dry, and wrap in a linen cloth, dredged with flour, and sew up the edges. Put into the kettle, with plenty of hot water, and boil briskly, allowing fifteen minutes for each pound. The fish is suf- ficiently cooked when the flesh separates from the bone. The sauce is prepared by stirring into two gills of boiling water and milk two tablespoonfuls of butter, rolled in flour, and adding, as it thickens, two beaten eggs. Season with salt
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