CREAMED SALT COD
From The chafing-dish supper, 1894
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 7. The excerpt below is the record exactly as published.
CREAMED SALT COD. Either soak the cod for a while before it is used, or else put it in a colander af- ter it is shredded and pour boiling water over it two or three times. Make a white sauce, as for Creamed Salmon, put in two cups of the fish, and when it is smoking hot add to it a gill of cream. Or, you may omit this, and put in a tablespoonful of minced green pickle and a hard-boiled egg, chopped fine
Cook this with the app: pantry check, scaling, and the assistant.