Codfish Puff

Ingredients

• enough salt codfish to make a solid half cup
• a heaped cup of potatoes
• one tablespoon of butter
• two eggs
• a few shakes of pepper

Method

1. 1

   Soak and pick codfish into bits.

2. 2

   Cook potatoes in salted water until tender, then drain and mash.

3. 3

   Mix in butter and pepper, then beat in eggs.

4. 4

   Spread mixture in a pan with hot fat and cook until brown, then roll out like an omelet.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 38. The excerpt below is the record exactly as published.

Codfish Puff. Soak and pick into half-inch bits enough salt cod- fish to make a solid half cup. Pare and quarter a heaped cup of potatoes. Cook them together in boil- ing salted water until the potatoes are tender. Drain off every drop of water. Mash well, add one table- spoon of butter, a few shakes of pepper, and beat until no fish can be seen except by the fine threads. 88 Home Science Cook Book. Beat two eggs very light, and beat them well into the fish. The mixture should be very soft and creamy. Have the bottom of a spider or omelet pan covered with hot salt pork fat, put in the fish and spread it evenly over the pan half an inch thick. Cook slowly until a brown crust has formed, then loosen it round the edge, and roll one side over and turn out like an omelet. Fish Balls. One cup of salt codfish, soaked and picked fine, and two heaped cups of potatoes, boiled twenty minutes. Drain, mash, and beat fine with one tablespoon of butter

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