Codfish Omelet

Ingredients

• 1 cup shredded codfish
• 2 eggs
• 1 cup milk
• 1/2 tablespoon flour
• Dash of red pepper
• 1/2 tablespoon butter

Method

1. 1

   Cover the codfish with cold water; cook half an hour in a closely covered pan; strain through a colander and return to the pan.

2. 2

   Beat the eggs, separately and then together with the milk; add the red pepper and pour over the codfish.

3. 3

   Rub the butter and flour together; stir it into the fish and egg; cook gently until it thickens and serve at once.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 48. The excerpt below is the record exactly as published.

CODFISH OMELET 1 cup shredded codfish Dash of red pepper 2 eggs Vi tablespoon butter 1 cup milk 1/2 tablespoon flour Cover the codfish with cold water; cook half an hour in a closely covered pan; strain through a colander and return to the pan. Beat the eggs, separately and then together with the milk; add the red pepper and pour over the codfish. Rub the butter and flour together; stir it into the fish and egg; cook gently until it thickens and serve at once. CHEESE OMELET 4 eggs V4 pound cheese or less 4 tablespoons milk Red pepper and salt 1 tablespoon butter B

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