Creole Codfish

Ingredients

• 1 cup codfish, soaked over night
• 4 cup pimento
• 2 cups breadcrumbs
• 2 cups cold boiled potatoes
• 1 cup tomato sauce
• 4 cup of fat
• 2 tablespoons of whole wheat flour
• 1 teaspoon salt
• 1 teaspoon onion juice
• 1 cup of tomato and juice
• 1 teaspoon pepper

Method

1. 1

   Make sauce by melting fat, adding flour, salt, onion juice, and gradually the tomato juice.

2. 2

   Place the codfish, potatoes, and pimento in a baking dish.

3. 3

   Cover with the tomato sauce, then the breadcrumbs mixed with drippings.

4. 4

   Bake until brown.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 18. The excerpt below is the record exactly as published.

CREOLE CODFISH 1 cup codfish, soaked over night 4 cup pimento and cooked until tender 2 cups breadcrumbs 2 cups cold boiled potatoes 1 cup tomato sauce Make sauce by melting 4 cup of fat, adding 2 tablespoons of whole wheat flour. 1 teaspoon salt 1 teaspoon onion juice, and, grad- + teaspoon pepper ually, 1 cup of tomato and juice Place the codfish, potatoes and pimento in a baking dish. Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown. CREAMED SHRIMPS AND PEAS 1 cup shrimps 1 teaspoon salt 1 cup peas 4 teaspoon cayenne 2 tablespoons fat 14 cups milk 2 tablespoons flour Melt fat, add dry ingredients, and gradually the liquid. Then add fish and peas. DRESSING FOR BAKED FISH 2 cups breadcrumbs 1 tablespoon parsley 4 teaspoon salt 1 tablespoon chopped pickle 4 teaspoon pepper (cayenne) + cup fat 1 teaspoon onion juice Mix well and fill fish till it is plump with the mixture, hot AND HOW TO COOK THEM 47 SHRIMP AND PEA SALAD 1 cup cooked fish 2 tablespoons pickle 1 cup celery ‘ 1 cup salad dressing 1 cup peas FOR DRESSING 1 egg 2 tablespoons fat 2 tablespoons flour 3 cup milk 1 teaspoon salt + cup vinegar 4+ teaspoon mustard 2 tablespoons corn syrup Directions for making dressing: Mix all ingredients. Cook over water until consistency of custard. FISH CHOWDER + lb. fat salt pork 2. teaspoons salt 1 onion 4 teaspoon pepper

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