pescatariannut-freesoy-free
Codfish Cakes
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 146. The excerpt below is the record exactly as published.
CODFISH CAKES. Mrs. N. S. Ailing, Lamanda Park, Cal.— Get sweet, thick, white codfish, take piece about four inches square; take about four good-sized po- tatoes, peal and cut four times, place in a kettle of boiling water, then lay the fish whole on top; cover and when potatoes are tender the fish has cooked sufficiently. Drain water from potatoes and mash; pick codfish fine, free from bones, chop fine, then mix potatoes, fish, butter size of egg, and one well-beaten egg
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