vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Codfish - Creole Style
From Lessons in cooking through preparation of meals, 1912
Serves 1
Serve at once.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 108. The excerpt below is the record exactly as published.
Codfish — Creole Style Wash and soak 3^ pound of boneless flaked codfish over night. Blanch yl c rice and boil 20 m. While cooking melt 2 T butter; in it put i onion sliced finely and cook slowly until the onion is soft, but not brown. This will take about 20 m. Drain the codfish, add it to the rice, also ^ c strained tomatoes
Cook this with the app: pantry check, scaling, and the assistant.