Codfish Salad
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.
Codfish Salad Put a piece of white codfish to soaking over night. In the morning pour off the water, put on fresh coldwater and let come to a scald. Try, and if still salt, repeat, as it wants to be, tender and soft like fresh fish. Pick up, in flakes, cut a hard-boiled egg in pieces, mix with it some chopped lettuce, line a dish with crisp leaves, cover with the mixture and pour salad dressing over it
Cook this with the app: pantry check, scaling, and the assistant.