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Codfish Pie
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 14. The excerpt below is the record exactly as published.
CODFISH PIE. Take a piece of codfish, soak over night in plenty of water. In the morning simmer until tender. When done, remove all the bones, and chop fine. Take one bowlful of fish, one and one- half bowlful of mashed potatoes, one bowlful of thick cream, one-half teacupful of butter
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