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Codfish Cones
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
The remainder of the chicken stock may be used for making consomme or soup.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 10. The excerpt below is the record exactly as published.
CODFISH CONES — When it is not convenient to make and preparation into shapes, dip them into egg beaten with cream, then in sifted bread-crumbs and let them stand for half an hour or so to dry; then fry them a delicate color after plunging into boiling lard
Cook this with the app: pantry check, scaling, and the assistant.