vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Codfish Cakes
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 124. The excerpt below is the record exactly as published.
Codfish Cakes Cover one cup of shredded codfish and two cups of diced raw potatoes with boiling water and cook gently until potatoes are tender, then drain; mash and add one tablespoon of butter, a little white pepper and one beaten egg
Cook this with the app: pantry check, scaling, and the assistant.