Codfish Toast
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 46. The excerpt below is the record exactly as published.
CODFISH TOAST. — Shred 1 teacup nice salt codfish, and soak it over night in cold water. In the morning thicken 2 cups milk slightly with flour, add 1 well beaten egg, and boil ^ hour; then add the codfish (which should have been well drained in a colander) and let it boil 5 miivutes longer, and spread it over nice well but- tered toast; serve hot. FISH 65 SALT CODFISH OMELET.— Soak a piece of codfish about 3 inches square over night. Split 3 crackers
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