Codfish Pie (Pastel de Merluza)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
The use of pears to enrich fish and meat dishes is overlooked in many countries, but the Spanish use this distinctively flavored fruit with great success.
Presented as published in 1936. 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 The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 51. The excerpt below is the record exactly as published.
CODFISH PIE {Pastel de Merluza) 2 cups boiled codfish, flaked 1 teaspoon preserved pear, 3 eggs, beaten slightly chopped Yi cup seeded raisins, chopped 1 teaspoon lemon syrup 1 teaspoon preserved lemon, chopped
Cook this with the app: pantry check, scaling, and the assistant.