Creamed Salt Cod
From Blue Ribbon and Pure Gold cook book, 1905
To prepare salt fish for cooking, soak about 24 hours in cold water.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 14. The excerpt below is the record exactly as published.
Creamed Salt Cod—1 cup flaked cod, 1 cup cubed raw potato. Simmer gently until potatoes are tender (about 15 minutes). Drain, and add 1 cup thin hot white sauce made from 1 tablespoon butter, 1 tablespoon flour, 1 cup milk. Reheat and add 1 table- spoon lemon juice
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