vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Codfish Toast
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 119. The excerpt below is the record exactly as published.
CODFISH TOAST. Pick up a small quantity of freshened codfish. Slice an onion and fry In an ounce of butter. Then add the fish with water to cover. Slice three fresh tomatoes and add to the mixture cooking the whole one-half to three-quarters of an hour, adding a very little cayenne
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