Codfish Soup

Ingredients

• a teacupful of codfish
• three pints of water
• three tablespoonfuls of butter
• one heaping tablespoonful of flour
• two pints of milk
• three beaten eggs

Method

1. 1

   Boil codfish in water for twenty minutes, add butter mixed with flour and a little hot water, boil up once, then add milk and beaten eggs.

2. 2

   Serve with bread dice or poached eggs.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 9. The excerpt below is the record exactly as published.

CODFISH SOUP. Boil a teacupful of codfish (shredded fine) in three pints of wa- ter for twenty minutes, add three tablespoonfuls of butter mixed till smooth with one heaping tablespoonful of flour and a little hot water; boil up once, add two pints of milk, let boil, add three beaten eggs

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