pescatariannut-freeegg-freesoy-free
Buttered Salted Cod
From The encyclopædia of practical cookery, 1890
Serves 1
A simple but tasty dish for breakfast or luncheon.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 420. The excerpt below is the record exactly as published.
Buttered Salted Cod. — Pick the flesh off the bones of the fish and soak it for half-an-hour or so in cold water. When ready, drain the fish thoroughly, then mix 1 table-spoonful of flour in it. Put loz. of butter in a frying-pan
Cook this with the app: pantry check, scaling, and the assistant.