Hashed Cod (American)
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 426. The excerpt below is the record exactly as published.
Hashed Cod (American). — Take about 1 teacupful of cooked Cod, pick it to pieces, and put it to soak in cold water for about twelve hours. Boil some potatoes, and mash and work them until they are quite soft. Take the fish out of the water, put it into a chopping-bowl, and mince it very fine ; then add the potato a little at a time, work this well until about five parts of potato are well mixed in with one of fish, season to taste
Cook this with the app: pantry check, scaling, and the assistant.