Colonial Codfish Pie with Crust

Ingredients

• four cups of flour
• one heaping teaspoon of soda
• two teaspoons of cream of tartar
• three heaping teaspoons of baking powder
• one teaspoon of salt
• one-half a cup of shortening
• about a pint of milk
• a pint of picked-up salt codfish
• a little salt if you find the fish fresh
• three or four eggs

Method

1. 1

   Make a biscuit crust with flour, soda, cream of tartar, and salt.

2. 2

   Rub in shortening and add milk to make a soft dough.

3. 3

   Line a baking dish with crust.

4. 4

   Prepare codfish, cover with boiling water, drain, and layer in the dish with breadcrumbs, seasoning, butter, and cream sauce.

5. 5

   Repeat layers and top with crust.

6. 6

   Bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 60. The excerpt below is the record exactly as published.

four cups of fiour, one heaping teaspoon of soda, and two teaspoons of cream of tartar (or in place of tbese three heaping teaspoons of baking powder), and one teaspoon of salt. In this rub one-half a cup of shortening and about a pint of milk, that is, enough to make a medium soft dough. In roUing out the upper crust spread butter on twice and f old and roU out. Take a pint of picked-up salt codfish, cover it with boiling water, let it stand two minutes and drain. Pour on more water and, after it has stood, drain dry. Upon the crust of your bak- ing dish put a layer of this codfish, sprinkle it with bread crumbs, pepper (a little salt if you find the fish fresh), small pieces of butter, and some cream sauce (made by thickening one pint of boiling milk with two teaspoons of fiour and seasoning with salt and pepper). Break over the fish bread crumbs and seasoning, three or four eggs

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