Fresh Cod, Baked
From Twentieth century home cook book, 1905
Serves 4
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 Twentieth century home cook book (1905) by Francis Carruthers, page 48. The excerpt below is the record exactly as published.
. FRESH COD, BAKED. Get the fish vender to dress it clean, but not cut it entirely open. Pre- pare a rich forcemeat made of bread crumbs, fat pork, parsley, sweet mar- joram, salt and pepper; then fill the fish with this preparation, and con- fine the openings with small skewers ; put four or five cuts on each side of the fish ; dredge well with flour and salt ; put in a dripping pan, with water enough to cover the bottom ; bake until thoroughly done ; baste with butter and tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.