Codfish and Potato Salad
From The Landmarks club cook book, 1903
Serves 4
A good luncheon dish.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.
CODFISH AND POTATO SALAD. Slice boiled potatos thin, add cooked codfish shredded fine, in layers (potato then codfish), season with salt and pepper, and onion minced fine, and pour oil over all ; mix well with a silver fork or wooden spoon. When the potatos have thor- oughly soaked up the oil, then add vinegar. Place in salad dish and slice hard-boiled egg over all
Cook this with the app: pantry check, scaling, and the assistant.