Codfish Soup

Ingredients

• two-thirds of a cup of freshened codfish picked up very fine
• one full cupful of tomatoes
• three cupfuls of boiling water
• one tablespoontul of butter
• piece of soda size of two peas
• season with salt and pepper to taste

Method

1. 1

   Boil all together twenty minutes; rub through colander; return to saucepan with one cupful and a half of hot sweet milk; season with salt and pepper to taste, as the saltiness of the codfish is indefinite.

2. 2

   Boil up once and serve immediately, as the milk will curdle while standing.

3. 3

   Serve with dry toast cut in dice.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 12. The excerpt below is the record exactly as published.

two-thirds of a cup of freshened codfish picked up very fine (left-over cod will answer), one full cupful of tomatoes, three cupfuls of boiling water, one tablespoontul of butter, piece of soda size of two peas; boil all together twenty minutes; rub through colander; return to saucepan with one cupful and a half of hot sweet milk; season with salt and pepper to taste

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