Creamed Codfish
From The home science cook book, 1902
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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 37. The excerpt below is the record exactly as published.
Creamed Codfish. Soak in cold water, pick apart, and put in fresh cold water; let it heat, but not boil, and change the water again and again till the fish is fresh enough. Then drain and combine with white sauce
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