Codfish Cakes
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 119. The excerpt below is the record exactly as published.
Codflsh Cakes* — Soak 1 pound of codfish in cold water for sev- eral hours, then place it in a saucepan over the fire, cover with cold water ; as soon as it begins to boil drain off the water, cover again with cold water, and let it come to a boiling point ; then drain off all the water, remove the bones, chop the fish fine, and mix it with an equal portion of mashed potatoes ; add Ys tablespoonful butter and 1 egg
Cook this with the app: pantry check, scaling, and the assistant.