Dry Haddock
From The Swedish, French, American cook book, 1918
Serves 2
Serve with potatoes for breakfast or luncheon.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 147. The excerpt below is the record exactly as published.
Dry Haddock ( Merluche ) Soak the haddock from two to three hours; then put it in a fry¬ ing pan with some water, pepper, salt, and bay leaves; let simmer slowly from ten to fifteen minutes. When done, remove carefully on to a warm fish platter; heat one cup rich cream with a table¬ spoon butter, some chopped parsley, and pepper
Cook this with the app: pantry check, scaling, and the assistant.