pescatariangluten-freeegg-freesoy-freeshellfish-free
Creamed Fresh Codfish
From The national course in home economics, 1917
Serves 4
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 61. The excerpt below is the record exactly as published.
CREAMED FRESH CODFISH. Take a piece of boiled fresh cod, remove the skin and bones, and pick into flakes; put these into a stew-pan with a little butter, pepper, and salt. Put on the fire, and when the contents of the pan are quite hot add a pint of cream and milk
Cook this with the app: pantry check, scaling, and the assistant.