Creamed Codfish

Ingredients

• Codfish, picked 1 cup
• Potatoes, cut in cubes 2 cups
• Egg 1
• ^ / Salt, if needed to taste
• Flour for dredging

Method

1. 1

   Put the fish and potatoes in a stewpan, cover with cold water, bring the water to the boiling point, and cook until the potato is tender.

2. 2

   Drain off the water very thoroughly and shake the stewpan over the fire to dry the contents.

3. 3

   Mash and heat the mixture in the stewpan, and add the egg.

4. 4

   Taste to see if more salt is needed.

5. 5

   Shape into round flat cakes about an inch thick, dredge with flour and sauté.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 119. The excerpt below is the record exactly as published.

Creamed codfish. — Soak the fish in cold water, and pull it apart with knife and fork. Put it in a saucepan of cold water, allow the water to heat slowly, and stop the heating just before the water reaches the boiling point. Pour off the water, shake the saucepan over the fire, add a thin white sauce, No. 2, and reheat. Serve on toast if desired. 5. Codfish balls or cakes. Ingredients. Codfish, picked 1 cup Potatoes, cut in cubes 2 cups Egg 1 ^ / Salt, if needed to taste Flour for dredging

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