Gloucester 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.
GLOUCESTER SALT CODFISH Cut boneless salt codfish in 2-inch pieces, cover with lukewarm water, and let stand 15 minutes. Drain, dry on a towel, and fry (sauté) in butter in a hot frying pan until delicately browned. Add rich milk or thin cream to about half cover fish
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