Codfish Cakes
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 84. The excerpt below is the record exactly as published.
Codfish cakes Poached eggs, Paulus Broiled bacon Filet mignon, maitre d'hotel Rolls Potatoes hashed in cream Coffee Cold asparagus, vinaigrette Fruit salad, Chantilly Lady fingers Coffee DINNER Consomme Daumont Baked shad, with raisins Chicken saute, Austin Jeanette potatoes Carrots, Vichy Lettuce salad Charlotte Russe Coffee Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches
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