Codfish in Cream

Ingredients

• Pick up one pint of codfish
• one pint milk
• half cup cream
• one tablespoon of butter
• one tablespoon of flour
• one egg beaten light

Method

1. 1

   Pour boiling water over codfish and let stand.

2. 2

   In a saucepan, heat milk and save half cup cream.

3. 3

   Stir butter and flour into hot milk, then add beaten egg to the half cup of cold milk and stir in.

4. 4

   After boiling, add drained codfish and cook slowly for five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 21. The excerpt below is the record exactly as published.

CODFISH IN CREAM. Pick up one pint of codfish, pour boiling water on, let stand on back of stove. Put one pint milk in saucepan, 'saving half cup cream. One tablespoon of butter, one of flour ; stir into the hot milk; then add one egg beaten light to the half cup of cold milk, and stir this in. After it has boiled up, throw in the codfish, drained dry, and cook slowly five minutes. Mrs. J. G. Mossin. CRAB CAKES FOR BREAKFAST OR LUNCH. Take the crab after it is picked, season it high with red pepper and salt. Then add butter and make into round cakes, using a little flour to hold them together. Dip cakes in egg and cracker beaten fine and fry in hot butter or lard. Mrs. Stephen M. White. CRAB CREOLE. Two onions, one pepper, two medium sized tomatos, chopped fine and simmered in butter. When done add cream and cay- enne pepper ; lastly the meat of a crab, and let it all warm through. Mrs Fred Walton. CRAB A LA FRAN9AISE. Place a layer of crab in a baking dish, or ramekins, spread over it a little home-made mustard, a little cayenne pepper, some chopped parsley, and a little salt. Then pour over the FISH. 31 first layer enough cream sauce to cover. Then another layer of crab until the dish is filled. Sift some cracker crumbs over the top. Put some bits of butter on the top and bake a light brown. The cream sauce is made with a lump of butter, melted in a saucepan, to which a tablespoonful of flour

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