Creamed Salt Codfish
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 97. The excerpt below is the record exactly as published.
CREAMED SALT CODFISH Shred 1 cup fish with 2 3-tined forks and soak several hours in lukewarm water, the time depending upon hardness and saltness of fish. To freshen fish quickly, cover with cold water. Heat to boiling point, and pour off water; repeat until fish tastes fresh. Drain, and add 14 cups White Sauce (p. 191). Just before serving add 1 beaten egg
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