Codfish Mexican Style

Name: Codfish Mexican Style
Ingredients: three tablespoonfuls of Sierra Madre oil; a clove of chopped garlic; two cupfuls of raw potatoes; one pound of picked salt codfish; one can of strained tomatoes; a soupgon of marjoram; a cupful of vinegar; the pulp of four luscious red peppers

From A bachelors cupboard, 1906

Ensure codfish is soaked beforehand.

Presented as published in 1906. 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 A bachelors cupboard (1906) by A. Lyman Phillips, page 38. The excerpt below is the record exactly as published.

ut three tablespoonfuls of Sierra Madre MEXICAN oil in the blazer and fry in it for a mo- STYLE ment a clove of chopped garlic, then add two cupfuls of raw potatoes which have been peeled and cut in thin slices, until brown. Then add one pound of picked salt codfish — it should have been soaked for several hours previous — one can of strained toma- toes, a soupgon of marjoram, a cupful of vinegar, and the pulp of four luscious red peppers

Cook this with the app: pantry check, scaling, and the assistant.