Codfish Cakes
From La cuisine creole, 1885
Ensure the lard is boiling and fry gently.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 13. The excerpt below is the record exactly as published.
CODFISH CAKES. Soak the codflsh ail night, then scald for ten minutes ; put to it an equal quantity of potatoes boiled and mash- ed; moisten it with beaten eggs, a bit of butter and a little pepper; form it into round cakes, about ha^f an inch thick, poll them each one in flour, and fry in hot lard
Cook this with the app: pantry check, scaling, and the assistant.